If you don’t feel like spending forever in the kitchen but still want a nutritious and satisfying dinner, this veggie curry is ready in just 20 minutes.
You can stick to the recipe, or switch it up and replace the broccoli, carrots, and snowpeas with whatever vegetables you have on hand. Even frozen veggies can work, simply give them a quick steam first to soften them up before adding to the curry sauce.
Here’s the recipe:
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
1 container culinary coconut milk or 1 can full fat coconut milk
2 Tbsp. red curry paste
1/2 tsp. turmeric
3 cups broccoli florets, chopped small
1 cup carrots, sliced thin (2-3 carrots)
1 cup snow peas, sliced in half
1 1/2 cups chickpeas
1-2 tsp. fresh red chiles (jalapeno or Thai) sliced (optional, for EXTRA heat)*
2 tsp. lime juice
1/4 tsp. pink salt, or to taste
1/4 cup fresh basil, chopped (optional)
Heat a pan over medium heat. Add the coconut milk, curry paste, and turmeric. Stir well, bring to a boil, then reduce heat and simmer for 5 minutes. Next, add vegetables, chickpeas, and optional additional chiles if you want it super hot. Cover, and cook for 8-10 minutes, or until vegetables are soft.
Stir in lime juice and salt to taste.
To serve, garnish with fresh basil and optionally, a few more small red chiles.
Eat this vegetable curry on its own, or serve over rice or cauliflower rice.