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So easy, healthy, budget friendly, an absolute home run. I added some garlic chili paste for a little extra heat.
Mitch
Moped or no moped?
{Dear confused reader, that is mo-ped, like motorcycle, like fun on wheels. Wheeeeeeee!}
Filipino cultural assimilation is in full force as we ask ourselves the biggest question yet: are we going to purchase, drive, and care for our very own moped for the next 11 months?
Pro-moped thoughts:
- Everyone else does it.
- The other 5 people drive a scooter or motorcycle or bike taxi.
- I could get to the grocery store and back in less than 3 hours.
- We could drive to the mall. Beep beep.
- I would no longer need to squish myself onto the bench/laps of people on the Jeepney.
- My shoes wouldn’t have “mud” all over them.
- It will be the coolest thing I’ve ever done.
- I wouldn’t have to decide what to say/who to look at/where to hide/what facial expression to use when people shout friendly things at me while I’m walking home. Social stress.
- I wouldn’t have to see dead cats on the road while walking home.
- I wouldn’t have to walk, period.
Anti-moped thoughts:
- Death.
- Injury.
- Fights over who gets to drive it.
- #3 was a lie because I would obviously not drive – the traffic situation here is similar to a blindfolded three ring circus, and the last thing anyone needs is me pretending to know what I’m doing, on a moped, weaving in and out between roosters and Jeepneys and stray dogs. Which goes back to #1.
- Me not driving.
HOW TO MAKE OUR COCONUT CURRY (30 SEC):
Oh, hi coconut curry.
You came together so fast and I was talking so much about mopeds that I almost forgot you existed.
But then I smelled your delicious coconutiness and saw your creamy, spicy sauce that reminded me of a delicious mashup of Indian curry and Thai curry… And then I shared you with the world, because maybe someone else likes 5 ingredient recipes as much as I do.
And if you want something that’s just a little more leveled up with even more chickpea coconut curry goodness to love, here’s another Chickpea Curry recipe I’m obsessed with!
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5 Ingredient Coconut Curry
- Total Time: 15 minutes
- Yield: 3-4 1x
Description
This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.
Ingredients
- 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
- 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
Dear wise reader, please tell us to get a moped.
Very bland. The broccoli was the most significant flavor in the dish. Maybe I just got a crappy red curry paste… but overall, not a fan.
If you don’t get a moped, get an ebike! I think it depends on the name what they are called. You can buy them on Amazon. Don’t forget a basket to take your groceries home.
I was excited to ding a quick healthy curry recipe but this was disappointing.
What size can of coconut milk?
Watching the video I couldn’t tell if you were using one or two cups.
We used a 13.5 oz can of coconut milk. Enjoy!
Great recipe! Came together very easily. I bumped up the broccoli cause I needed to use it up and this still worked very well. I’ll definitely make this again.
Hi! Looking forward trying this .. can I NiX the cornstarch dissolved in 2 tablespoons cold water? And if so what can I replace with ? Thanks !
The cornstarch helps to thicken the curry here, so you could try a little flour instead or, for a gluten-free option, you could try some arrowroot starch.
This was great! I’ve been looking for super simple recipes because I’m limited to a tiny dorm kitchen without much cookware at the moment, and this fit the bill. I added fresh ginger and garlic powder, and some cayenne because it needed some spice and that’s what was on hand. So, certainly nothing authentic but a wonderful dinner. Thanks!
Glad you enjoyed this, Eri!
This is not an authentic Indian dish. I’ve been cooking Indian food for more than two decades. It has no taste because it doesn’t have the authentic good quality indian spices required to make this recipe taste good. It’s common for spice companies to sell indian spices full of filler because Americans don’t know what authentic Indian spices consist of.
What if I wanted yellow curry? How much curry powder would I use?
Hi, Kari! We haven’t tried substituting curry powder instead of curry paste yet, so we’re not totally sure how it’ll turn out there. If you end up trying it out, we’d suggest using 2 teaspoons of curry powder instead of the curry paste.
Whats the purpose of the cornstarch here? To thicken?
Yep, that’s right. 👍
This looked so amazing! Unfortunately when I make it, it had no flavor. 🙁 It definitely needs additional ingredients to flavor it up.
Sorry to hear this didn’t turn out for you. Thanks for sharing this feedback with us!
Sounds delicious but at 62+ carbs a big No No for me…
Absolutely delicious, but blew my head off. I added rice to try and calm it. I have enough for about 8 portions, with rice, with the 4 person recipe. Might reduced the curry paste to 1 tbsp. Highly recommend!
Will make it tomorrow. Thanks.
This dish was very delicious but it seemed to be lacking something. I didn’t add any salt while cooking I’ll try it next time.
You can’t put tomato paste and coconut milk in a pan and call it a curry. Absolutely woeful.
I have a few questions with the measurements. You say “one can” of coconut milk, and of chickpeas, but there are many brands with different amounts on each can. Can you please tell me the amounts that are shown on the cans that you used, just to make sure I’m not adding a ton more coconut milk then needed, and end up with a super runny sauce that will never get thick?
Also, where I’m from coconut milk comes in large cardboard boxes, similar to orange juice. The ones in cans are thicker, and usually called “coconut cream”. Can I use the milk version, or do you really mean to use cream?