Thai-Inspired Sweet Yellow Curry
Ingredients
A note about gluten: When gluten-free spices are used, this recipe is gluten free.
1 tbsp.
Kowalski's Extra Virgin Olive Oil
1
orange bell pepper, cut into ¼" dice
14 oz. can
Kowalski's Garbanzo Beans, rinsed and drained
8 oz.
small baby bella mushrooms, quartered
1
small shallot, minced
2 tsp.
minced garlic
1 tbsp.
Kowalski's Organic Mild Curry Powder
1 tbsp.
brown sugar
1 tsp.
kosher salt
1 tsp.
ground ginger
1 tsp.
ground turmeric
½ tsp.
crushed red pepper flakes
¼ tsp.
freshly ground Kowalski's Black Peppercorns
13-14 oz. can
unsweetened coconut milk
4 oz.
fresh snap peas or snow peas, cut on the diagonal into 1" pieces
- steamed jasmine rice, for serving
- lime wedges, thinly sliced jalapeño peppers, thinly sliced green onions and fresh basil leaves, for garnish
Directions
In a large saucepan, heat oil over medium-high heat. Sauté bell pepper, beans, mushrooms and shallot in oil just until peppers begin to soften (7-9 min.). Add garlic; cook for 1 min. Add curry powder, sugar, salt, ginger, turmeric, crushed red pepper flakes and black pepper; cook and stir for 2 min. Add coconut milk and peas; bring to a simmer and cook, stirring occasionally, until peas are slightly crisp-tender and sauce is slightly thickened (about 4 min.). Serve over warm rice with desired garnishes.
