5 Ingredient Coconut Curry
This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.
Servings: 3 to 4
Ingredients
- 2 small heads broccoli (and/or other veggies of choice)
- minced garlic or onion (optional)
- 1 can coconut milk
- 2 Tbsp red curry paste
- 1 can chickpeas rinsed and drained
- ½ Tbsp cornstarch dissolved in 2 tablespoons cold water
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.
