Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • Heat a large skillet to medium high heat.
  • Add in coconut oil. Once oil is melted add in red onion. Saute until just translucent, about 2-3 minutes.
  • Next add in fresh ginger and garlic. Saute until fragrant, about 30 seconds. Stirring the entire time.
  • Whisk in the red curry paste and cook for 1-2 minutes.
  • 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.
  • Remove lid and stir in the coconut milk and lime juice. Cook for another 2 minutes. Season with salt as needed.
  • Serve over rice. Garnish with chopped cilantro.