Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons coconut oil (or olive oil)
  • 5 cloves garlic, smashed and minced
  • 2 teaspoons freshly grated ginger
  • 1/2 large white onion, finely diced
  • 4 large carrots, sliced into coins (~3 cups)
  • 1/4 teaspoon salt
  • 2 medium green bell peppers, sliced
  • 12 oz. snow peas
  • 1 15-oz. can garbanzo beans, rinsed and drained
  • 1 cup instant white rice (instant brown rice works, too!)
  • 1 15-oz. can unsweetened full-fat coconut milk
  • 1.5 cup vegetable broth
  • 2.5 tablespoons red curry paste
  • 2 teaspoons rice vinegar
  • 1 tablespoon lime juice
  • optional sweetener: 1-2 teaspoons maple syrup
  • optional spice: 1-2 teaspoons sriracha or chili garlic sauce
  • optional toppings: fresh cilantro and green onion.

Instruction

  • Heat 2 tablespoons of coconut oil in a large skillet. When the coconut oil is fragrant, add garlic, ginger and onion. Saute for 1-2 minutes. Then, add in carrots and salt and continue to saute 2-3 more minutes.
  • Add in sliced bell pepper, snow peas, and garbanzo beans and saute for 2 more minutes. You don’t want to cook everything down, just a quick saute.
  • Then, add white rice, coconut milk, vegetable broth, red curry paste, and rice vinegar. Bring to a boil over medium/high heat. Once boiling. Cover and turn the heat down to low. Let simmer for 15-20 minutes or until the rice is fully cooked.
  • Once the rice is fully cooked, squeeze in fresh lime juice. Then, give it a taste and adjust the salt, as needed. Option to add a little maple syrup if you prefer your curry on the sweeter side or some siracha/chili garlic sauce to make it spicier.
  • Serve with fresh cilantro and green onion.