Thai Vegetable Curry
Ingredients
-
1
tablespoon
coconut oil
-
1½
tablespoons
minced fresh ginger
-
2
cloves
garlic
-
1
medium
red onion
-
1
medium
yellow pepper
-
1
medium
red pepper
-
2
medium
carrots
-
2
cups
broccoli florets
-
14
oz
canned chickpeas
-
1
cup
snap peas
-
3
tablespoons
red curry paste
-
14
oz
coconut milk
-
2
medium
limes
-
½
cup
water
-
3
cups
cooked rice
-
to taste
salt
-
optional
chopped cilantro
Instructions
- Heat a large skillet over medium-high heat and add coconut oil.
- Once the oil is melted, add the red onion and sauté until translucent.
- Add the minced ginger and garlic, and sauté until fragrant.
- Whisk in the red curry paste and cook for 1-2 minutes.
- Add the yellow pepper, red pepper, carrots, broccoli, chickpeas, and snap peas, stirring to coat with the curry mixture. Cover and cook for 4-5 minutes.
- Remove the lid and stir in the coconut milk and lime juice. Cook for an additional 2 minutes and season with salt as needed.
- Serve the curry over rice and garnish with chopped cilantro if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
319
Total fat
12g
Total carbohydrates
47g
Total protein
8g
Sodium
374mg
Cholesterol
0mg
You might also like