Description
A flavorful and creamy Coconut Curry recipe with a Thai influence, packed with colorful vegetables, chickpeas, and aromatic spices. This vegan dish is easy to make and perfect for a satisfying meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
Vegetables and Others:
- 2 medium carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snap peas
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 tablespoon lime juice
- Chopped fresh cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Saute Aromatics: Heat oil in a skillet, sauté onion until soft. Add garlic, ginger, and curry paste.
- Add Liquid: Pour in coconut milk and broth. Stir in soy sauce and sugar.
- Cook Vegetables: Add carrots, bell pepper, zucchini, and snap peas. Simmer until tender.
- Finish: Stir in chickpeas, cook briefly. Remove from heat, add lime juice.
- Serve: Serve over rice, garnish with cilantro.
Notes
- Adjust heat level by varying curry paste.
- Substitute chickpeas with tofu or chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups curry with rice
- Calories: 390
- Sugar: 10g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
