Ingredients
1 c. snow peas, sliced crosswise
½ medium white onion, diced
1 large carrot, peeled and sliced
½ red bell pepper, thinly sliced
2 t. extra virgin olive oil
2 cloves fresh garlic, minced
28 oz. coconut milk
3 T. red curry paste
2 T. fresh lime juice
1 t. yellow curry powder
1 15-oz. can chickpeas/garbanzo beans
½ t. garlic salt
1 t. salt
¼ c. fresh cilantro, chopped
3 c. quinoa, cooked according to package directions
Directions
- Add snow peas, onion, carrots, red peppers and olive oil to large non-stick skillet and sauté over medium-high heat for 5-6 minutes, or until vegetables are tender. Add garlic and cook another 1-2 minutes, or until garlic is fragrant.
- Add coconut milk, red curry paste, fresh lime juice, yellow curry powder, chickpeas, garlic, and salt. Stir to combine and continue cooking until chickpeas are heated through, about 5 minutes. Stir in cilantro and serve over cooked quinoa.
