VEGAN CHICKPEA RED CURRY

4 Servings

Tip: You can switch the veggies for whichever you like!

INGREDIENTS

  • 1 tbsp red curry paste
  • 1 can coconut milk (full fat)
  • 2 tbsp soy sauce
  • 1/2 red bell pepper
  • 1 cup broccoli
  • 1/2 zucchini
  • 1 can chickpeas
  • 1-2 dl Sproud Original Pea Milk
  • 1 tbsp lime juice

Serve with brown rice or rice of choice. Top with basil.

STEP BY STEP

  1. Add a splash of oil to a hot pan turn it down to medium heat and add the red curry paste, stir for a minute.
  2. Now add the coconut milk and bring to a simmer.
  3. Add sliced bell pepper, chopped zucchini, broccoli and drained chickpeas.
  4. Add Sproud so that the veggies are covered (or more if you want it more like a soup).
  5. Add soy sauce and the lime juice, let simmer for 5-10 minutes and then serve with rice!

MORE AWESOME RECIPES

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Find Sproud in the shelf stable aisle in Sprouts Farmers market US

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