Thai-Coconut Veggie Bowl

Lori Hartnett Leave a Comment

 You will love the flavor combination in this one-bowl dinner that offers a powerhouse of nutrition.  All ingredients can be found in most grocery stores.

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Thai-Coconut Veggie Bowl
Vegetarian, Vegan, Wheat Free, Gluten Free, Dairy Free, Soy Free, Nut Free
  1. PLACE cauliflower in medium saucepan fitted with steamer basket. Top with sweet potato. Cover; cook over simmering water about 10 minutes or until vegetables are almost tender.
  2. MEANWHILE, add oil to wok or large skillet; heat over medium-high heat. Add shallot; saute 3 to 4 minutes or until tender. Stir in coconut milk, brown sugar, red curry paste, and seasoning; reduce heat to medium-low. Stir in garbanzo beans, steamed vegetables, and peas. Heat 4 to 5 minutes or until heated through, stirring occasionally.
  3. SERVE over rice; top with cilantro. Season with additional salt and pepper, if desired.
Fresh Tips

Thai red curry paste can be found in the ethnic aisle of many grocery stores or in ethnic markets. The flavor is somewhat spicy, so adjust to your taste.

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