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 3 months ago Updated 3 months ago

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.