Red curry: It’s warm, comforting, and perfect for cooler days. And there’s nothing missing in this vegan version – the sugar snap peas add a sweet, crunchy bite, and high-fiber chickpeas and healthy fats will keep you satisfied for hours. So feel free to indulge in a big ol’ bowl of this spicy, creamy goodness!
Prep Time: 5 min.
Cook Time: 10 min.
Total Time: 15 min.
- 1 tablespoon avocado oil
- 1 cup sugar snap peas
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 tablespoon red curry paste plus more depending on heat preference
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon arrowroot powder
- 3 tablespoons cold water
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup cooked jasmine rice or cauliflower rice, for serving
Preheat a medium skillet with avocado oil over medium heat. Add the sugar snap peas and toss to coat with oil and continue to sauté for 1-2 minutes more, until vibrant in color, but still crisp.
Pour the coconut milk into the skillet and stir to combine. Allow to simmer for 3-5 minutes. (You may need to turn down the heat slightly) Add the red curry paste, whisk to combine, then stir in the chickpeas.
In a small bowl, combine the arrowroot powder and cold water. Whisk until thoroughly combined and no clumps are present. Increase the stove temperature to medium high heat, and just before the mixture comes to an aggressive simmer/low boil, pour in the arrowroot mixture. Do not stir. Allow the mixture to do a low boil for 1 minute longer, then immediately pull the skillet off the heat.
Once off the heat, stir in salt and pepper if desired. Mixture will continue to thicken as it cools. Serve on top of prepared jasmine or cauliflower rice.
1) Not a fan of sugar snap peas? No problem! Swap for your favorite vegetable, but remember to adjust the saute time to ensure a cooked, yet crisp, vegetable.