What’s for Dinner? 20-Minute Vegetable Curry | Clean Plates

Ingredients

• 1 13.5-oz. can coconut milk (full fat)
• 2 Tbsp. red curry paste
• ½ tsp. turmeric
• 3 cups finely chopped broccoli florets
• 1 cup thinly sliced carrots
• 1 cup snowpeas, halved on a diagonal
• 1 15-oz. can chickpeas, drained and rinsed
• 1 small fresh red chile, seeds removed, sliced (optional)
• 2 tsp. lime juice
• Fine sea salt and freshly ground black pepper
• Rice, cauliflower rice or rice noodles, for serving (optional)
• ¼ cup fresh basil leaves, chopped (optional)