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Thai Vegetable and Chickpea Red Curry
Ingredients
- 1 small head of broccoli
- 1 medium carrot
- 1 small zucchini
- 1 tablespoon curry paste, or more to taste
- ¼ cup vegetable broth or water
- pinch of salt
- 1 14-ounce can coconut milk
- 1 14-ounce can chickpeas, drained and rinsed
- To serve:
- cooked quinoa (optional)
- cilantro leaves
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Directions
- 1. If you want to serve the curry over quinoa, put it on to cook now. Chop you broccoli into small florets. Chop your carrot and zucchini into similar bite-sized pieces.
- 2. Heat a large pan or pot with a lid over medium-high heat. Add curry paste and vegetable stock and stir. Heat, while stirring to spread out the paste, for 30 seconds. Add vegetables and salt; stir and cover for 3 minutes.
- 3. Add coconut milk and chickpeas; stir and cover. Cook for another 5 minutes. Remove lid, and cook for another 2-5 minutes until the vegetables are tender (or to desired softness).
- 4. Season to taste and serve over quinoa or on its own, topped with cilantro.
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