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!
Course Main Course
Keyword chickpea, curry, vegetarian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1cupsnow peas,sliced crosswise
1largecarrot,peeled and thinly sliced
1/2red pepper, thinly sliced
214-ounce canscoconut milk
3tablespoonsred curry paste
juice of 1 lime
1teaspoonyellow curry powder
115-ounce can chickpeas/garbanzo beans
1/2teaspoonsalt, or to taste
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.
*You may add cooked meat if you prefer a non-vegetarian version. I suggest chicken or shrimp!