5 Ingredient Coconut Curry

• servings: 3 servings
• active time: 5 minutes
• total time: 15 minutes

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

Directions

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
• Total Fat: 26.2 g
• Saturated Fat: 19.5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 242 mg
• Total Carbohydrate: 57.6 g
• Dietary Fiber: 11.1 g
• Total Sugars: 11.5 g
• Protein: 19.1 g