I’m a really messy cook. Really. I use an unnecessary amount of pots and pants, I spill everywhere, and I leave every cabinet and drawer open.
It basically looks like a recipe bomb went off when I cook, but still, I feel very zen and relaxed when I’m in the kitchen. I guess I find peace in the chaos!
Today’s recipe is hard to make messy, because it’s a one-pan wonder!
It drives Lu crazy, but I always follow up with the question, “Wasn’t that a delicious meal?” or, “Do you want to cook then?” Now, I’m not saying I’m a martyr – I couldn’t do it without him, because he cleans after and I HATE cleaning. I really do. I’d leave it until the following morning if I could.
There are just so many things I’d rather do than clean. And messes don’t stress me out, like they do my husband, so… needless to say, when he’s out of town for work or whatever, I have to spend about 2 hours cleaning before he gets home, making up for lost time.
This vegan red coconut curry is so easy to make (it’s all in one pan!) and it’s packed with flavor, veggies, and vegan protein (hello, chickpeas!)
It’s one of those totally customizable dishes – add some spinach for extra protein and calcium, or if you’re not a vegan, use your favorite animal protein, like chicken or pork. These easy flavors and veggies go well with all proteins!
Now you can watch a cooking video of this recipe:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 10 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Vegan Coconut Chickpea Curry with Spiralized Carrots and Bell Peppers
Ingredients
- 2 teaspoons coconut or olive oil
- 1 tablespoon minced ginger
- 2 garlic cloves minced
- 2 tablespoons red curry paste
- 5 cups vegetable broth
- 1 14.5 oz can lite coconut milk
- 1 large carrot or 2 medium, if you can’t find a large one, peeled, Blade D, noodles trimmed
- 1 large bell pepper Blade A, noodles trimmed
- 1 14.5oz can chickpeas, drained and rinsed
- 4 oz snow peas
- salt to taste
- cilantro to garnish
Instructions
- Heat the oil in a saucepot over medium-high heat. Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the curry paste and stir to combine.
- Add the vegetable broth and coconut milk, cover, and bring to a boil. Once boiling, add the carrot noodles, bell pepper noodles, chickpeas and snow peas. Season with salt and let cook for 5 minutes or until carrot noodles soften to your preference.
- Garnish the curry with cilantro. Serve.
Recipe Notes
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