Step 1

Heat 2 tablespoons of coconut oil in a large skillet. When the coconut oil is fragrant, add garlic, ginger and onion. Saute for 1-2 minutes. Then, add in carrots and salt and continue to saute 2-3 more minutes.

Step 2

Add in sliced bell pepper, snow peas, and garbanzo beans and saute for 2 more minutes. You don’t want to cook everything down, just a quick saute.

Step 3

Then, add white rice, coconut milk, vegetable broth, red curry paste, and rice vinegar. Bring to a boil over medium/high heat. Once boiling. Cover and turn the heat down to low. Let simmer for 15-20 minutes or until the rice is fully cooked.

Step 4

Once the rice is fully cooked, squeeze in fresh lime juice. Then, give it a taste and adjust the salt, as needed. Option to add a little maple syrup if you prefer your curry on the sweeter side or some siracha/chili garlic sauce to make it spicier.

Step 5

Serve with fresh cilantro and green onion.