Thai Vegetable Curry

Ingredients:

• 1 tablespoon olive oil

• 1 small white onion, sliced

• Pinch of salt, more to taste

• 1 tablespoon finely grated fresh ginger or 1 tsp of ginger powder

• 2 cloves garlic, pressed or minced

• 1 red bell pepper, sliced into thin 2-inch long strips

• 1 yellow or orange bell pepper, sliced into thin 2-inch long strips

• 3 carrots, peeled and sliced (about 1 cup)

• 1 can (14oz)of chick peas

• 2 tablespoons Thai red curry paste

• 1 can (14 oz) regular coconut milk

• ½ cup water

• 1 ½ teaspoons brown sugar

• 1 tablespoon tamari or soy sauce

Directions:

1. Warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, about 5 minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

4. Add the coconut milk, water, chick peas and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally.

5. Serve over your favorite rice

Source: https://cookieandkate.com/thai-red-curry-recipe/