Chickpea Coconut Curry
A quick and easy dinner to put together and use up any vegetables you have lying around! Get creative and add your favorite in season produce!
Ingredients
- 2 Cans (15 oz) Chickpeas Drained & rinsed
- 4 Tbsp Coconut Oil
- 1 Tbsp Curry Powder
- 1 Medium Onion Diced
- 2 Cloves Garlix Minced or pressed
- 1 Inch Fresh Ginger Grated
- 1/4 Cup Thai Curry Pasta (Red, green, yellow, or massaman)
- 2 Cans (14 oz) Full-fat Unsweetened Coconut Milk
- 2 Tbsp Honey
- 1 Medium Head of Broccoli Broken into florets (or sub any vegetable you have on hand)
- 1 Lime Zest & Juice
- 1/2 Bunch Cilantro Chopped
- 2 Green Onions Sliced
- 8 Ounces Vermicelli Noodles (Or 1 Cup Rice)
- Salt & Pepper to Taste
Instructions
- Cook noodles or rice according to package directions.
- Heat a large saucepan over medium-high heat. Add 2 tablespoons of oil, the chickpeas, curry powder, onion and season with salt and pepper.
- Cook, stirring often, until chickpeas are crispy.
- Add remaining oil, garlic and ginger. Cook until fragrant, about 3 minutes.
- Stir in curry paste and let cook for 2 minutes.
- Add coconut milk, honey, vegetables, and ½ to 1 cup of water.
- Bring to a boil and cook until the sauce thickens, 10 to 15 minutes.
- Remove from heat and stir in lime juice and zest.
- Top with cilantro and green onions, then serve over rice or noodles.