Red Thai Vegan Curry

Ingredients

• 2 tablespoons coconut oil
• 1 teaspoon garlic minced
• 1 teaspoon ginger grated
• 1 small yellow onion thinly sliced
• 1 medium red bell pepper thinly sliced
• 2 medium carrots thickly sliced
• 3 tablespoons red curry paste
• 1 15 oz. coconut milk canned
• 1 teaspoon salt
• 1 cup canned chickpeas
• 25-30 pieces fresh snow peas
• 2 cups fresh spinach
• ½ fresh lime juice
• Thai basil to garnish
• Lime wedges to serve

Instructions

• Heat coconut oil over medium heat in a large skillet. Add minced garlic, ginger, and onion. Saute for a couple of minutes.
• Add the bell peppers and carrots and saute for 3-4 minutes. Add the red curry paste and cook for a minute.
• Pour in the canned coconut milk and salt and bring it to a boil. Add the chickpeas and snow peas and cook for 5-6 minutes on medium heat.
• Add the spinach and simmer for 2 more minutes until wilted.
• Finally, add a fresh lime juice and garnish it with Thai basil.
• Serve the red Thai curry with white rice to enjoy.

Notes

• Don’t skimp on the aromatics like garlic, ginger and onions. 
• Full fat coconut milk is going to make this curry rich and delicious. 
• Cut your vegetable to the same size, so they cook evenly. 
• Swap in your favorite vegetables or use what you have on hand. 
• If your grocery store has a salad bar, that’s a great place to score all the veggies you need with little or no prep work. 
• Some curry paste contains shrimp paste, so check labels for a truly vegan dish. 
• Add baked or fried tofu if desired. 
• Add red chili flake, sliced red chillis or chili oil to kick up the heat.