Coconut milk is the kind of white-mustache-making milk I love. The plant-based milk is capable of adding a vegan-approved creaminess to all sorts of dishes, from sweet to savory to just down right delicious. Here, I pair it with green curry paste to create a classic vegetarian curry. Green curry paste is a traditional ingredient used in Thai cuisine that spruces up this dish with its inherent spice and spiciness. Sweet potatoes sweep in to compliment the spice and enhance the natural sweetness of the coconut milk. Finally, I add chickpeas for an element of protein, and cilantro to build on the coriander from the curry paste. Alas, Thai food without ever needing to step foot out of my house.
- -1 bell pepper, finely diced
- -2 large garlic cloves, minced
- -2 medium sweet potatoes, peeled and cut into 1/4 inch cubes
- -2 cups snow pieces, chopped into 1-inch pieces
- -13.5 fl. oz. can lite coconut milk
- -15 oz. can chickpeas, drained
- -1 1/2 Tbsp. green curry paste
- -1 1/2 Tbsp. olive oil
- -1 large bunch of cilantro (about 1/2 cup, tightly packed), minced
- -Salt, to taste
- -Brown Rice
- Heat oil in large saucepan over medium-high. Saute peppers and garlic until peppers are nearly tender.
- Add sweet potatoes, and season with a generous pinch of salt. Saute until sweet potatoes are browned, 3-5 minutes, stirring frequently.
- Stir in coconut milk and curry paste. Add chickpeas and snow peas, and cover. Bring to a simmer and cook until sweet potatoes are tender, about 8 minutes.
- Add cilantro, and simmer uncovered until sauce begins to thicken, stirring occasionally. Adjust salt to taste. Serve over brown rice.
I like my snow peas on the tender side, but if you prefer a crunchy snow pea, wait until you add the cilantro to toss them in.