A quick and simple creamy curry dish with chickpeas, veggies, and a hint of coconut! So easy – it’s ready in just twenty minutes, plus it’s healthy!
1 cup snow peas, sliced crosswise
1/2 white onion, diced
1 large carrot, peeled and thinly sliced
1/2 red pepper, thinly sliced
2 teaspoons oil
2 teaspoons garlic, minced
2 14-ounce cans coconut milk
3 tablespoons red curry paste
juice of 1 lime
1 teaspoon yellow curry powder
1 15-ounce can chickpeas/garbanzo beans
1/2 teaspoon garlic salt
1/2 teaspoon salt, or to taste
1/4 cup cilantro, chopped
optional: cooked white rice
Add snow peas, onions, carrots, red peppers and oil to a large pan or nonstick skillet and sauté over medium-high heat 5-6 minutes until veggies are tender.
Add garlic and cook another minute or so until garlic is fragrant.
Add coconut milk, red curry paste, lime juice, yellow curry powder, chickpeas, garlic slat, and salt. Continue to cook and stir until chickpeas are heated through (about five minutes). Stir in cilantro. Taste and add salt if desired. Serve warm over rice and top with additional cilantro.