Monday, May 11, 2020

Vegetarian Curry

It's been a minute since I've posted a recipe on here! I have been really enjoying cooking and baking lately and wanted to share this recipe I made during quarantine and is a new fave around here. I've made some variations of something like this over the years but I think I like this version the best. This is super easy to make and has a nice little spice to it. This is a really forgiving and flexible recipe, so feel free to add or subtract as you see fit. 
Cast of Characters:

-splash olive oil
-2 tsp. minced garlic
-1 and 1/4 cup coconut milk--one can is plenty
-2 cans chickpeas
-2 tbs. red curry paste
-2 cups (ish) snow peas
-2 tsp curry powder
-1 tsp onion powder 
-juice of half a lime
-a few shakes soy sauce
-1 tbs.brown sugar
-Rice to serve


1. Heat some olive oil and the minced garlic over medium heat. (Sometimes I add chopped onion but I didn't have any. See? flexible). 
2. Toss in both cans of chickpeas and snow peas and sautee for a few minutes. 
3.  Make your sauce right in the same pan by adding in the coconut milk, spices, and curry paste. (The amount of curry paste really determines your spice level. I've made this 4 times with the same little jar and just finished it). 
using Hank's little airplane spoon because it's all that would fit in the jar 

4. Add the lime juice, a few shakes of soy sauce and the brown sugar. Turn the heat to medium, cover, and cook, stirring occasionally for about 10 minutes. 
5. I am all about simple so I like the frozen brown rice, I heated it up for a few and spooned the curry mixture over the top. 
 


And that's it! Simple, super easy to modify, flavorful! Enjoy!
Savor Your Sparkle,
Leslie 



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