Thai Curry

This recipe can be served with white or brown rice. I recommend cooking 2 cups of white jasmine rice with 1 can of coconut milk and 2 cups of water for 15 minutes. Mix in a spoonful of coconut oil and fluff with a fork. 

15 min prep, 25 min cook, serves 6

3 tblspns coconut oil

2-3 medium red potatoes, peeled and diced

2-3 large carrots, chopped

2-3 leeks, trimmed and sliced

1 bell pepper, chopped

3 cloves garlic, minced

1 tsp fresh ginger, minced

3 tblspns red curry paste

1 can coconut milk

1 cup sugar snap peas, ends trimmed

1 can chick peas, drained

1 handful cilantro, chopped

In a large saucepan, cook the oil, potatoes, and carrots over medium heat for 5 minutes, covered. Add the leeks and bell pepper and cook another 5 minutes, stirring as necessary. Add the garlic, ginger, and curry paste and mix well. Add the coconut milk, sugar snap peas, and chick peas and simmer 10 minutes, covered. Stir in the cilantro and serve.