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Bowl of coconut curry with coconut milk, chickpeas, broccoli, and creamy golden sauce

Coconut Curry with Coconut Milk, Chickpeas and Vegetables

Coconut curry is a creamy, hearty meal with a rich sauce, tender vegetables, and satisfying chickpeas. It is an easy choice for a flavorful weeknight dish made with a simple ingredient list.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 518
Ingredients Method Notes

Ingredients
  

  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 small heads broccoli (and/or other veggies of choice)
  • 1 can chickpeas, rinsed and drained
  • 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • optional: minced garlic or onion

Method
 

Preparation
  1. Saute broccoli and optional onion or garlic in a tablespoon of oil.
  2. After a few minutes, add the coconut milk and simmer for 5-8 minutes until the broccoli is softened while remaining tender-crisp.
Cooking
  1. Add the curry paste to the pan and whisk until it is fully combined with the coconut milk. Stir in the chickpeas.
  2. Bring the mixture to a slight boil, add the dissolved cornstarch, and boil for about a minute.
  3. Reduce the heat and allow the curry to cool slightly as the sauce thickens.

Notes

Keep the broccoli tender-crisp during cooking so it maintains texture in the creamy sauce.