Thai-Inspired Sweet Yellow Curry

Thai-Inspired Sweet Yellow Curry

Serves 4


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
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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.