5 Ingredient Coconut Curry

• portions: 3 servings
• temps actif: 5 minutes
• temps total: 15 minutes

Ingrédients

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

Instructions

Saute broccoli (and onion/garlic if you’re using it) 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.

Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.

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.

Nutrition

• Calories: 518
• Lipides Totaux: 26.2 g
• Lipides Saturés: 19.5 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 242 mg
• Glucides Totaux: 57.6 g
• Fibres Diététiques: 11.1 g
• Sucres Totaux: 11.5 g
• Protéines: 19.1 g