Vegetarian Thai red curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai red curry with chickpeas, cauliflower, and snap peas in a coconut milk sauce. Bold and aromatic with a balance of spice and creaminess. Serve over rice for a satisfying plant-based main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tbsp avocado oil (or vegetable oil)
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2-3 tbsp red curry paste
- 1 red pepper, sliced
- 1 cup cauliflower florets
- 2 cups snap peas
- 1 can chickpeas
- 1 1/2 cups full-fat coconut milk
- 1 tsp paprika
- 1-2 tbsp soy sauce
- 1 tbsp agave syrup (maple syrup or coconut sugar work too)
- juice of 1/2 lime
- 1/4-1/2 cup of water or vegetable broth
- cilantro to top
- 1 cup of jasmine rice, cooked according to package directions
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1018mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 96mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.