Name: Thai Vegan Curry
Total time: 15 min
Yield: 4
Ingredients: 400 ml Silk® Unsweetened Coconut Beverage; 1 tbsp. coconut or olive oil; 540 ml chickpeas, rinsed and drained; Salt and pepper; 3 tbsp. curry powder; 1 small onion, chopped; 2 cloves garlic, minced; 1 tbsp. grated fresh ginger; 3 tbsp. tomato paste; 1 cup vegetable broth; 1 cup red bell pepper, finely diced; 1 cup snow peas; 1 cup snow peas FOR SERVING; Basmati rice; Fresh coriander; Fresh lime

Instructions

In a medium bowl, toss the chickpeas with half the curry powder. Season with salt and pepper.
In a large skillet, heat 1 tbsp. oil over medium heat. Cook onions for 3 to 5 minutes, until softened. Add garlic and ginger and mix well.
Add the tomato paste and other half of the curry powder and stir well to form a paste.
Add Silk® Unsweetened Coconut Beverage, chickpeas and vegetable broth, then stir.
Add the peppers and snow peas.
Turn heat to medium-high until gently boiling. Reduce heat and simmer for about 10 minutes.
Serve over basmati rice and garnish with lime juice and fresh coriander.