Kary Osmond: Another curry recipe you must try
I’m having curry again, and I’m taking you along for this recipe ride!
I don’t always have tofu on hand for my vegetable curries, instead I’ll add chickpeas for added fiber and protein. I find the key to a successful Thai curry is to only cook the veggies until they’re tender crisp; you want them to retain their sweetness and color.
If you’re sensitive to heat, add less curry paste to start. You can always add more, but you can’t take away. Once you’re happy with the heat level, you can start to balance the salty and sweet flavors with soy sauce and sugar.
Chickpea Thai Vegetable Curry
2 tablespoons vegetable oil
1 to 2 tablespoons red Thai curry paste
1 tablespoon minced ginger
1/2 red bell pepper, diced
1 (400 mL) can coconut milk