Thai Vegetable Curry

Ingredients

• 1 tablespoon coconut oil
• 1 1/2 tablespoons minced fresh ginger
• 2 garlic cloves, minced
• 1 red onion, sliced
• 1 yellow pepper, sliced
• 1 red pepper, sliced
• 2 carrots, sliced
• 2 cups broccoli florets
• 14 oz. can chickpeas, strained and rinsed
• 1 cup snap peas
• 3 tablespoons red curry paste
• 14 oz can of cocount milk
• juice of 2 limes
• 1/2 cup water
• 3 cups cooked rice (white, brown, jasmine)
• garnish with chopped cilantro (optional)

Instructions

1. 1

   Heat a large skillet to medium high heat.

2. 2

   Add in coconut oil. Once oil is melted add in red onion. Saute until just translucent, about 2-3 minutes.

3. 3

   Next add in fresh ginger and garlic. Saute until fragrant, about 30 seconds. Stirring the entire time.

4. 4

   Whisk in the red curry paste and cook for 1-2 minutes.

5. 5

   Then add in yellow pepper, red pepper, carrots, broccoli florets, chickpeas and snap peas. Stir everything together so they are coated with the curry mixture. Cover and cook for 4-5 minutes.

6. 6

   Remove lid and stir in the coconut milk and lime juice. Cook for another 2 minutes. Season with salt as needed.

7. 7

   Serve over rice. Garnish with chopped cilantro.