Thai Red Vegetable Curry
Ingredients
The base
-
2
tbsp
avocado or coconut oil
-
1
large
yellow onion, diced
-
3
cups
cauliflower, chopped lightly
-
1
red
bell pepper, sliced into strips
-
1
yellow
bell pepper, sliced into strips
The vegetables
-
3
medium
carrots, diced
-
1.5
cups
fresh peas
-
3
oz
fresh spinach
The flavorings
-
2
tbsp
fresh grated ginger
-
4
cloves
garlic, minced
-
3
tbsp
red curry paste
-
2
tbsp
rice wine vinegar
-
2
tbsp
soy sauce
-
1
tsp
salt
The liquids
-
1
14oz can
coconut milk
-
1
15oz can
chickpeas
-
1
cup
water
Instructions
- Chop and dice all the vegetables.
- Heat oil in a dutch oven or large skillet over medium-high heat.
- Add onions, carrots, cauliflower, and peppers to the hot oil and cook until slightly softened.
- Stir in fresh ginger and garlic, cooking for an additional two minutes.
- Reduce heat to medium and add coconut milk, chickpeas, water, and curry paste, stirring to combine.
- Incorporate rice wine vinegar, soy sauce, and salt, then bring the mixture to a simmer.
- Add peas and spinach, cooking for 5 more minutes until spinach wilts.
- Turn off the heat and serve with rice.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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