Add the coconut milk, vegetable broth or water, and ginger to a small pot. Bring to a boil over medium heat.
Stir in the mushrooms, sugar snap peas, tamari, red curry paste, lime juice, and agave. Reduce the heat and simmer for about 5 minutes, until the vegetables are tender, stirring occasionally.
Remove from heat. Garnish with basil and/or cilantro, if desired. Serve with Sriracha hot sauce on the side if you want some extra spice.
Calories: 238kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Sodium: 736mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1700IU | Vitamin C: 17.9mg | Calcium: 38mg | Iron: 4.1mg
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