5 ingredient coconut curry
Quick and Easy 5-Ingredient Coconut Curry: Savor a delicious and nutritious meal with broccoli, olive oil, creamy coconut milk, bold curry paste, and hearty chickpeas. Perfect for a weeknight dinner that's ready in no time!
- 05 Apr 2024
- Cook time 10 min
- Prep time 5 min
- 3 Servings
- 6 Ingredients
This 5-ingredient coconut curry is a quick and simple recipe that's perfect for busy weeknights. It's rich, creamy, and packed with bold flavors thanks to the curry paste and coconut milk. Plus, it's loaded with nutritious ingredients like broccoli and chickpeas, making it a wholesome vegetarian meal.
Ingredients:
Instructions:
- Wash and cut the broccoli into bite-sized florets.
- In a large pan or skillet, heat 1 tbsp of olive oil over medium heat.
- Add the broccoli florets to the pan and sauté for about 5-7 minutes, stirring occasionally, until the broccoli turns bright green and slightly tender.
- In a bowl, combine the 1.5 cups of coconut milk and 2 tbsp of curry paste. Whisk until the curry paste is fully dissolved and evenly mixed into the coconut milk.
- Add the drained and rinsed chickpeas to the pan with the broccoli. Stir to combine.
- Pour the coconut milk and curry paste mixture into the pan with the broccoli and chickpeas. Stir well to ensure everything is evenly coated.
- If you prefer a thicker curry, mix the 1/2 tbsp of cornstarch with a small amount of water to create a slurry. Add this slurry to the pan, stirring continuously until the sauce thickens and reaches your desired consistency.
- Reduce the heat to low and let the curry simmer for an additional 5-10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Once everything is cooked and the sauce has thickened to your liking, remove the pan from heat. Serve the coconut curry hot over rice, quinoa, or with your favorite bread.
- You can garnish with fresh cilantro, a squeeze of lime, or a sprinkle of chopped peanuts for added flavor and texture.
Tips:
- For added protein, consider adding tofu or chicken to the curry.
- Feel free to substitute the broccoli with other vegetables like cauliflower, bell peppers, or spinach.
- Adjust the spiciness by using mild, medium, or hot curry paste according to your taste preference.
- To thicken the curry further, mix the cornstarch with a small amount of water before adding it to the pot.
- Serve the curry over a bed of fluffy rice or with warm naan bread to soak up all the delicious sauce.
In just a few easy steps, you can have a delicious and satisfying coconut curry on the table. With its minimal ingredients and straightforward preparation, this dish is sure to become a go-to in your recipe rotation. Enjoy this flavorful meal with rice or naan bread for a complete dining experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 7g | 20% |
| Sugar 7g | 7% |
| Fat | |
| Fat 33g | 39% |
| Saturated 24g | 82% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 6ug | 1% |
| Choline 40mg | 7% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.35mg | 8% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 65% |
| Vitamin E 0.41mg | 3% |
| Vitamin K 66ug | 53% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 3.26mg | 30% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 220mg | 17% |
| Potassium, K 600mg | 18% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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