VEGAN CURRY
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Thanks to frozen vegetables, canned chickpeas, and a jar of red curry paste, this flavorful dish is ready in 30 minutes!
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Saute the onions in a large pan until soft. Add the garlic, ginger, curry paste, and dried seasonings to the pan.
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Stir and let it cook for a few minutes to toast the spices. It will smell very fragrant!
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Add the frozen mushrooms, frozen snap peas, canned chickpeas, vegetable broth, and coconut milk to the pan.
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Bring it to a simmer and then reduce the heat. Let it cook until the vegetables are hot and tender.
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Lastly, stir in the fresh lime juice.
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Serve it over cooked rice or quinoa and garnish with green onions and fresh cilantro.
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