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Introduction:
This vegetarian curry bursts with color and flavor, featuring a vibrant mix of snap peas, carrots, broccoli, and bell peppers. These fresh vegetables are simmered in a luscious coconut curry sauce that brings creaminess, depth, and just the right amount of spice. It’s comforting, nourishing, and ready in under 30 minutes!
Ingredients:
1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste (or to taste)
1 can (400 ml) coconut milk
1 teaspoon soy sauce or tamari
1 carrot, julienned
1 cup broccoli florets
1 cup snap peas
1 red bell pepper, sliced
Salt and pepper to taste
Fresh cilantro or lime wedges for garnish (optional)
Cooked rice or rice noodles, for serving
How to Make:
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