Instructions

• Heat a large pot or Dutch oven over medium heat. Add 1 tablespoon coconut oil and let it heat until shimmering. Add the 1 medium yellow onion (thinly sliced) and sauté, stirring occasionally, for 2–3 minutes, until the onion is slightly softened and translucent.
• Add the 4 cloves garlic (minced) and 2 tablespoons minced fresh ginger (or 2–3 teaspoons ground ginger). Cook, stirring, for about 30 seconds, until fragrant.
• Stir in 3 tablespoons Thai red curry paste and 1/4 teaspoon red pepper flakes. Cook, stirring constantly, for 1 minute to bloom the spices and evenly coat the aromatics.
• Add the carrots (peeled and cut into 1/4-inch rounds) and the 2 red bell peppers (cored and sliced). Stir to coat the vegetables with the curry mixture and cook 2–3 minutes to start softening them.
• Pour in the 2 cans light coconut milk and add the 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained. Stir in 2 teaspoons of the coconut sugar (you may use brown or turbinado sugar if you prefer). Bring the mixture to a gentle simmer over medium-high heat.
• Reduce the heat to low and let the curry simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has slightly thickened and the vegetables are crisp-tender.
• Stir in 2 tablespoons soy sauce (or tamari to make the recipe gluten-free) and 2 tablespoons rice vinegar. Taste and adjust seasoning as desired: you can add up to 2 additional teaspoons soy sauce for more saltiness, up to 2 additional teaspoons red curry paste for more curry flavor, more sugar (up to a total of 4 teaspoons) for sweetness, or a pinch more red pepper flakes for heat.
• Stir in 1 cup frozen peas and cook for 3 minutes more, until the peas are heated through.
• Remove from heat and serve the curry warm over prepared brown rice or quinoa. Garnish with chopped fresh cilantro.