Description
This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.
Ingredients
Scale
- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 small heads broccoli (and/or other veggies of choice)
- 1 can chickpeas, rinsed and drained
- 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
- optional: minced garlic or onion
Instructions
- Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
- Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
- Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Nutrition Facts
Serves 4
Calories Per Serving: 506
% Daily Value
- Daily value: 28% Total Fat 21.5g
- Daily value: 0% Cholesterol 0mg
- Daily value: 10% Sodium 241.2mg
- Daily value: 23% Total Carbohydrate 62.6g
- Daily value: 38% Dietary Fiber 10.7g
- Sugars 9.9g
- Daily value: 42% Protein 21.1g
- Daily value: 39% Vitamin A 351.5µg
- Daily value: 64% Vitamin C 58mg
- Daily value: 39% Iron 6.9mg
- Daily value: 21% Potassium 978.8mg
- Daily value: 26% Phosphorus 330.4mg
Keywords: coconut curry, curry recipe, vegan curry, broccoli recipe