Chickpea and Vegetable Coconut Curry
You’re craving takeout. What if, instead, we told you that you can whip up this quick Thai-inspired dish in 30 minutes flat? Introducing chickpea and veggie coconut curry. It’s your new go-to dish when you want to impress someone (or just really want curry).
- 1 Tbsp extra-virgin olive oil
- 1 ea red bell pepper (thinly sliced)
- 3 ea garlic cloves (minced)
- 2 tsp chili powder
- 3 Tbsp red curry paste
- 1 ea lime (halved)
- 1 1/2 c frozen peas
- 4 ea scallions (thinly sliced)
- 1 ea red onion (thinly sliced)
- 1 Tbsp fresh ginger (minced)
- 1 ea small head cauliflower (cut into bite size florets)
- 1 tsp ground coriander
- 1 14 oz can coconut milk
- 1 28 oz can chickpeas
- 1/4 c fresh cilantro
- salt & pepper to taste
- steamed rice, for serving (optional)
In a large saucepan, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, about 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.
Add the cauliflower and toss well to combine. Stir in the chili powder, coriander and red curry paste, and cook until the mixture begins to caramelize, about 1 minute.
Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the saucepan and continue to simmer until the cauliflower is tender, 8 to 10 minutes.
Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.
Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.
If you’re missing an ingredient, don’t worry. Any of the veggies can be swapped for whatever you have in your fridge—broccoli instead of cauliflower, snap peas instead of bell pepper, green curry paste instead of red, you get the idea. Think of this as a blueprint and riff as you please. Now, grab an apron and set your timer for half an hour.
665 calories
31g fat
80g carbs
26g protein
17g sugars