Easy coconut curry
This easy coconut curry features vibrant broccoli and chickpeas simmered in a rich coconut milk and curry paste sauce. It's a quick, wholesome vegetarian dish that's perfect for weeknights.
Cook time 10 min
Prep time 5 min
Ingredients:
2 cups broccoli1 tbsp olive oil
1.50 cups coconut milk
2 tbsp curry paste
1 cup chickpeas
1/2 tbsp cornstarch
This easy 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.
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.
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.
Easy coconut curry FAQ:
Store leftover coconut curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop or in the microwave until heated through.
To increase the heat in your coconut curry, add more curry paste or incorporate fresh chili peppers or red pepper flakes while cooking. Taste as you go to achieve your desired spice level.
Yes, you can substitute frozen broccoli for fresh. Just add it directly to the pan and cook it for a few minutes longer until heated through and tender.
Simmer the curry for at least 5-10 minutes after adding the coconut milk and curry paste. This allows the flavors to meld, resulting in a richer taste.
If you prefer a lighter option, you can use unsweetened almond milk or vegetable broth. However, this will alter the creaminess and flavor of the dish.
Cooking 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.
Nutrition Facts
3 ServingsCalories 360kcal
Protein 8g
Carbohydrates 22g
Fiber 7g
Sugar 7g
Fat 33g
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