key ingredients
– Carrots – Cauliflower – Peppers – Coconut Milk – Red curry paste – Peas
Chop and dice all vegetables; heat oil in a dutch oven or large skillet over medium-high heat; add onions, carrots, cauliflower, and peppers, cook until slightly softened.
Add ginger and garlic, cook for 2 more minutes; reduce heat to medium, add coconut milk, chickpeas, water, and curry paste, stir to combine.
Add rice wine vinegar, soy sauce, and salt; bring to simmer, then add peas and spinach.
Cook until spinach wilts; serve with rice. Enjoy!
"So delicious and made you feel warm, satisfied and happy with each bite!! Love the curry flavor, i ended up making frozen naan from trader joes to soak it all up!" -- Casey C.
Hi! I'm Erin, I’m the blogger, recipe developer, food-loving gal behind Erin Lives Whole!
@erinliveswhole
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