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Ingredients

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• 2 Tbsp coconut oil
• 1/4 medium yellow onion ((diced // 1/4 onion yields ~1/2 cup))
• 4 cloves garlic ((minced))
• 2 Tbsp minced or grated fresh ginger ((or galangal // skin removed))
• 1/2 cup finely diced carrots
• 1 15-ounce can chickpeas ((thoroughly rinsed and drained))
• 3 1/2 Tbsp green curry paste ((I used Thai Kitchen brand))
• 2 1/2 cups light coconut milk ((1 1/4 14-ounce cans yield ~2 1/2 cups))
• 1 cup vegetable stock
• 3-4 Tbsp coconut sugar ((or sub maple syrup))
• 1 tsp lime zest ((or a small handful of makrut lime leaf))
• 3/4 cup dry Israeli couscous* ((see notes for substitutions))
• Sea salt ((to taste))
• Baked or pan-fried crispy tofu ((see notes))
• Bean sprouts or shredded Brussels sprouts
• Lime juice
• Fresh basil or cilantro ((chopped/torn))