This vegetarian Thai green curry is the ultimate bowl of healthy comfort food to eat when you’re looking for a comforting, warm dinner. Made with Thai green curry paste, coconut milk, cumin and a boost of plant-based protein from chickpeas.
1 can chickpeas, drained and rinsed
3 tablespoons olive oil
1 white onion, finely diced
3 cloves garlic, finely minced
2 pints grape tomatoes
1 teaspoon ground cumin
1 teaspoon ground anise
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/2 teaspoon salt
1 carrot, cut into 1/2 inch slices
1/2 head broccoli, cut into florets
1 red pepper, sliced
1 yellow pepper, sliced
1 red onion, sliced
2 tablespoons green curry paste
1 cup coconut milk
2 cups chicken stock
1 lime, juiced
For the Chickpeas
Add your chickpeas to a pot of boiling water and cook for 10 - 15 minutes. This step will loosen and remove the tough skins on the outside of the chickpeas! (optional step - but could be a good learning tip for the audience. This step is a MUST when making homemade hummus for example)
For the Curry
In a separate pot, add the olive oil, onions and garlic and cook over medium-low heat for four to five minutes.
Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt. Cook for another one to two minutes, then add the curry paste, coconut milk, and stock.
Next, add the carrot, broccoli, peppers, and onions. Bring up to a gentle boil, then reduce down to a simmer.
Simmer for 45 minutes to marry all the flavours then finish with freshly squeezed lime juice. Serve with rice and enjoy!
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