Ingredients
The following ingredients have 4 Servings
- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2-3 tbsp red curry paste
- 1 red pepper, sliced
- 1 cup cauliflower florets
- 2 cups snap peas
- 1 can chickpeas
- 1 1/2 cups full-fat coconut milk
- 1 tsp paprika
- 1-2 tbsp soy sauce
- 1 tbsp agave syrup (maple syrup or coconut sugar work too)
- juice of 1/2 lime
- 1/4-1/2 cup of water or vegetable broth
- cilantro to top
- 1 cup of jasmine rice, cooked according to package directions
Instruction
- Heat the oil in a large skillet on medium-high heat then add the onion, letting cook for 2-3 minutes.
- Add the garlic, curry paste, vegetables and chickpeas and stir together, letting cook for another 2-3 minutes.
- Reduce heat to medium then add the coconut milk, paprika, soy sauce, agave syrup and lime juice. Cover and let simmer for 5-10 minutes. Add the water or broth as needed if your liquid in the pan begins to evaporate.
- Serve on top of jasmine rice and garnish with cilantro.
