green curry
Rich coconut curry sauce loaded with chickpeas and fresh veggies all made in one pan served with warm curry naan.
Servings: 4
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