Fall Inspired Red Curry

Name: Fall Inspired Red Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Indian
Ingredients: 2 T Avocado Oil; 200 grams Gold Potatoes; 1 T ginger, minced; 3 garlic cloves, minced; 2 T red curry paste; 1 cup coconut milk; 2 cups water; 4 T peanut butter; 2 Tablespoons soy sauce; 1 T maple syrup; 1 red bell pepper, chopped; 1 red onion, chopped; 1 can chickpeas, drained and rinsed; 1 cup sugar snap peas; 1 cup basmati rice; 1 lime; 4 T cilantro

1 step

Prep:10minCook:20min

Updated at: Wed, 16 Aug 2023 19:41:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories619 kcal (31%)

Total Fat31.8 g (45%)

Carbs70.9 g (27%)

Sugars12.7 g (14%)

Protein15.7 g (31%)

Sodium935.1 mg (47%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 TAvocado Oil

200 gramsGold Potatoes

1 Tginger

minced

3garlic cloves

minced

2 Tred curry paste

1 cupcoconut milk

2 cupswater

4 Tpeanut butter

2 tablespoonssoy sauce

1 Tmaple syrup

1 cupsugar snap peas

1 cupbasmati rice

1lime

4 Tcilantro

Instructions

Step 1

Start Rice in separate pan or pressure cooker. Add avocado oil to a large pot over medium-high heat till shimmering, add onions, garlic, and ginger, sautee briefly, add red curry paste, sautee for a bit more, add water and deglaze the pan. Add potatoes, red pepper, soy sauce, maple syrup, peanut butter, chickpeas and coconut milk. Stir to combine and bring to a simmer. Simmer for 10 minutes. Add snap peas if using and simmer for an additional 5-10 minutes until potatoes are tender. Serve immediately with chopped cilantro and lime juice!