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Rich coconut curry sauce loaded with chickpeas and fresh veggies all made in one pan served with warm curry naan. This recipe comes together in 30 minutes for a wholesome weeknight dinner. Serve it over steamed rice for a more complete meal.

This is definitely one of our go-to easy weeknight dinner meals (if any of you were wondering..). We usually like to keep coconut milk and curry paste stocked in our pantry when were in a jam and need a quick dinner. Curry is one of those meals that is so versatile. It’s also a perfect opportunity to use up vegetable scraps you have left over from previous meals.

We’re sticking with a green theme and keeping things classic with a base of onions, ginger, and garlic. For our green vegetables we opted for broccoli and spinach as well as incorporated some chickpeas as our meat substitute to make this dish vegetarian. Easy substitutes can be kale, peas, snap peas, pepper and zucchini.

Everything comes together on the stove and in one pan.  While the curry simmers and the delicious aromas mend together you can work on the finishing touches. During this time we like to get our side of rice ready and prepare some curry naan. The most delicious way to soak up the curry- in our opinion is to serve it with naan. It’s a toss-up between the curry and the naan on which one is the star of the dish.

How to make the curry naan
Simply lightly spray the naan with cooking spray and season with ground curry powder. Warm in the oven a few minutes at 425 degrees F and voila.

Don’t forget to tag us @thecommunalfeast we’d love to hear from you!

green curry
Yield: 4

green curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Rich coconut curry sauce loaded with chickpeas and fresh veggies all made in one pan served with warm curry naan.

Ingredients

  • 1 TBS coconut oil
  • 2 small shallots, chopped
  • 1 can chickpeas, rinsed and liquid reserved
  • 1 tsp ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 2 TBS Thai green curry paste
  • 1 cup broccoli florets + stalk
  • 1 can coconut milk
  • 1 tsp soy sauce
  • 1 cup fresh spinach
  • 1 lime, juiced
  • to serve: steamed rice, naan bread, chopped cashews, fresh basil, and lime wedge

Instructions

    1. Heat coconut oil in a large skillet over high heat. Add shallots, garlic, ginger, cumin and chickpeas. Cook stirring occasionally for 5 minutes until the chickpeas begin to toast.

    2. Stir in the curry paste until fragrant.

    3. Deglaze the pan with a bit of reserved chickpea water and stir in the broccoli. Cook for about 5 minutes.

    4. Add the coconut milk soy sauce, and the reserved chickpea liquid, stirring to combine. Bring the mixture to a simmer and reduce to low heat, allowing to thicken. About 8 minutes.

    5. Stir in spinach until cooked and reduced in size, add lime juice and remove from heat.

    6. Serve with a side of rice, toasted naan, and garnish with cashews, fresh basil and lime wedge

green curry

Weeknight Dinners

February 22, 2020

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