Speedy Vegetable Curry
SERVES
2PREP TIME
10 minCOOK TIME
10 minIngredients
1 13.5-oz. can coconut milk (full fat)
2 Tbsp. red curry paste
½ tsp. turmeric
3 cups finely chopped broccoli florets
1 cup thinly sliced carrots
1 cup snowpeas, halved on a diagonal
1 15-oz. can chickpeas, drained and rinsed
1 small fresh red chile, seeds removed, sliced (optional)
2 tsp. lime juice
Fine sea salt and freshly ground black pepper
Rice, cauliflower rice or rice noodles, for serving (optional)
¼ cup fresh basil leaves, chopped (optional)
Directions
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Warm a large skillet over medium heat. Add coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes.
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Add broccoli, carrots, snowpeas, chickpeas and chile, if using. Cover and cook for 8 to 10 minutes, or until vegetables are soft, stirring once or twice. Stir in lime juice and season with salt and pepper.
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Serve curry over rice, cauliflower rice or noodles, if desired, garnished with fresh basil.
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Good food brings people together.
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