5 Ingredient Coconut Curry

Ingredients

• Broccoli

  Raw

  2 cup chopped or 182g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ⅔ cup or 377g

• Curry paste

  2 tbsp or 30g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Cornstarch

  ½ tbsp or 4g

Directions

1. Sauté broccoli ) 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.
2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. 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.

Similar Foods

• 5-ingredient Mexican Quinoa
• Curry Coconut Salmon
• Coconut Quinoa Curry
• Spicy Coconut Chicken Curry
• Coconut Curried Sweet Potatoes
• Thai Coconut Curry Soup