Thai Red Curry Vegetable Bake
350kcal
Ingredients
- 2 cups mixed vegetables bell peppers, zucchini, or broccoli
- 1 can cooked chickpeas
- 1 can coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
For Garnish
- 1/4 cup fresh cilantro
For Serving
- 2 cups cooked rice or quinoa
Method
How to Make Thai Red Curry Vegetable Bake
- In a mixing bowl, whisk together the coconut milk, red curry paste, soy sauce, lime juice, brown sugar, and salt until smooth.
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, toss the mixed vegetables and cooked chickpeas with olive oil until coated.
- Pour the prepared red curry sauce over the vegetable mixture and stir gently.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for 25–30 minutes, until vegetables are tender and sauce is bubbly.
- Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.
- Serve the bake over cooked rice or quinoa.
Nutrition
Serving1servingCalories350kcalCarbohydrates45gProtein10gFat15gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat4gSodium800mgPotassium400mgFiber10gSugar5gVitamin A500IUVitamin C50mgCalcium60mgIron2mg
Notes
Ensure mixed vegetables are cut into uniform pieces for even cooking. Whisk sauce until completely smooth to avoid lumps.