Red Curry Vegetables

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Servings: 4 Prep: 20 min Cook: 10 min Low Carb Pescetarian Vegan Vegetarian Freezable Homestyle Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Broccoli, Lime, Sea Salt, Ground Black Pepper, Red Thai Curry Paste, Full Fat Coconut Milk, Cane Sugar, Cooked Chickpeas

Ingredients

1 red bell pepper

1 onion

1 head broccoli ⚠

1 lime ⚠

2 tablespoons coconut oil

sea salt, to taste ⚠

ground black pepper, to taste ⚠

2 teaspoons minced garlic

¼ cup red Thai curry paste ⚠

14 ounces full fat coconut milk ⚠

2 tablespoons tamari

1 tablespoon cane sugar ⚠

¼ cup vegetable broth

1 ½ cups snap peas

1 cup cooked chickpeas ⚠

Instructions

1. Remove the seeds and stem of the red pepper. Slice pepper. Peel and slice onion. Cut the broccoli into small florets. Juice the lime.

2. In a large sauté pan, heat the coconut oil over medium heat.

3. Add the onions and a sprinkle of salt and pepper; cook until translucent.

4. Stir in the garlic and curry paste and cook for another minute.

5. Add the coconut milk, tamari, sugar, lime juice, and broth; bring to a boil.

6. Stir in the pepper, snap peas, and broccoli florets and simmer for 10-15 minutes, until the vegetables are tender.

7. Stir in the chickpeas and cook for another 2 minutes.

8. Adjust seasonings to taste and serve.