Veggie Curry in a Hurry
This veggie curry in a hurry is quick and easy to prepare, making it a perfect weeknight meal! The recipe calls for Asian-style frozen vegetables, however, any frozen vegetables would work well.
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Prep Time: 5 minutes -
Cook Time: 20 minutes
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Total Time: 25 minutes
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Yield: 4 servings 1x -
Category: Mains -
Cuisine: Thai
- Diet: Vegan
Category:
Cuisine:Ingredients
Veggie Curry
- 2 teaspoons coconut or olive oil
- 2 tablespoons red Thai curry paste
- 15oz can coconut milk
- 15oz can chickpeas, strained and rinsed
- 1 bag frozen Asian vegetable
- Sea salt
Rice:
- 1 cup long-grain white rice
Instructions
- In a medium saucepan, combine rice, 2 cups of water, a pinch of salt and bring to a boil. Once boiling, reduce to a simmer and cook until all of the water has been absorbed or rice can be fluffed with a fork, about 15 minutes.
- In a large pan or pot, warm oil on medium-high heat, add curry paste and heat gently, stirring frequently, for about 30 seconds to 1 minute.
- Add frozen vegetables and toss to gently coat in curry paste.
- Add coconut milk and strained chickpeas, stir to combine and allow to cook on medium-high heat for 5-10 minutes until everything is heated through.
- Season with salt to taste and serve with a side of rice.
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 1 gram
- Fat: 26 grams
- Carbohydrates: 32 grams
- Fiber: 5 grams
- Protein: 9 grams
Find it online: https://kaynutrition.com/veggie-curry-in-a-hurry/