Coconut Green Curry
It’s always curry season my house. This delicious coconut green curry has chickpeas, cauliflower, zucchini, rice, cilantro, and other delicious spices.
1 medium onion, diced
3 cloves garlic, minced
2 C cauliflower florets, cut into 1-inch pieces
1/2 zucchini, cut into 1-inch pieces
1 medium tomato, diced
1/2 yellow bell pepper, diced
1.5 cups chickpeas (pre-cooked or canned)
2.5 T green curry paste
2 C coconut milk
1 C water
1 tsp black pepper
1/2 tsp turmeric
1 tsp dried thyme
Salt to taste
Chopped cilantro (for serving)
Fresh lemon juice (for serving)
Heat 3 T of water in a large saucepan over medium-high heat. Add onion and cook until translucent. Stir frequently.
Add garlic, yellow bell pepper, zucchini, tomato, cauliflower, and chickpeas. Reduce to medium heat. Cook for 5 minutes. Stir occasionally. Add splashes of water if needed.
Add curry paste, black pepper, turmeric, and thyme. Mix well until the spices coat the vegetables completely.
Add coconut milk and water. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the the cauliflower is tender. Salt until desired taste.
Serve with a whole grain (e.g. brown rice or quinoa).
Top with fresh cilantro and a spritz of fresh lemon juice. Enjoy!