Averie Cooks· by Averie Sunshine★ 5.0 (2)

Yellow Thai Curry with Chickpeas

Name: Yellow Thai Curry with Chickpeas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 15 ounce can chickpeas (drained and rinsed; divided (I use reduced sodium)); 1 tablespoon olive oil ((vegetable oil may be substituted)); 1 teaspoon paprika ((smoked paprika may be substituted)); 1/2 teaspoon salt (or to taste); 1/2 teaspoon freshly ground black pepper (or to taste); 2 tablespoons coconut oil ((olive oil may be substituted)); 1 small to medium sweet Vidalia onion (finely diced (yellow onion or white onion may be substituted)); 3 garlic cloves (finely minced); 1 tablespoon freshly grated ginger root (or to taste (or 1 1/2 teaspoons ground ginger, or to taste)); 2 to 3 teaspoons ground turmeric; 2 teaspoons ground coriander; 2 to 4 tablespoons Thai yellow curry paste, or as desired and to taste ((very important see Recipe Notes, below)); 1 medium carrot (peeled and thinly sliced); 1 medium red bell pepper (seeded and diced into bite-sized pieces (another color bell pepper may be substituted)); 1 1/2 cups broccoli florets; 15 ounces coconut milk ((one standard can, or about 14 to 15.5 ounces; full fat coconut milk recommended but lite may be substituted))); 1/2 cup vegetable broth ((water may be substituted)); 1 tablespoon soy sauce ((I use reduced sodium; use coconut aminos or tamari if you want to keep GF)); 1 to 2 tablespoons lime juice ((optional but recommended)); ¼ to ⅓ cup cup fresh cilantro, finely chopped for garnishing; optional ((basil may be substituted)); 1 to 4 tablespoons light brown sugar, packed ((optional and to taste; granulated sugar may be substituted)); 1/2 teaspoon salt (to taste)

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

30% of a 2,000 cal day

592KCAL

Protein

13g26%

% DAILY VALUE

Total Fat41g

52%

Saturated31g

100%

Unsaturated10g

—

Total Carbs50g

18%

Fiber12g

45%

Total Sugars17g

—

incl. Added Sugars0g

Starch21g

—

Sodium1595mg

69%

% Daily Value is based on a 2,000 calorie day.

Thai yellow curry with roasted chickpeas, carrots, broccoli, and bell peppers in coconut milk. Creamy, fragrant, and warming with balanced spice and richness. A vegetarian curry that tastes restaurant-quality in under thirty minutes.

Ingredients

4 SERVINGS

15 ozchickpeas — canned, reduced sodium, drained, rinsed
1 tbspolive oil — or vegetable oil
1 tsppaprika — or smoked paprika
½ tspsalt
½ tspfreshly ground black pepper
2 tbspcoconut oil — or olive oil
1small to medium sweet Vidalia onion — finely diced, or yellow onion or white onion
3garlic cloves — finely minced
1 tbspfreshly grated ginger root — fresh, or ground ginger
2–3 tspground turmeric
2 tspground coriander
2–4 tbspThai yellow curry paste
1medium carrot — peeled, thinly sliced
1medium red bell pepper — seeded, diced, or another color bell pepper
1½ cupsbroccoli florets
15 ozcoconut milk)) — (one standard can, or about 14 to 15.5 ounces; full fat coconut milk recommended but lite may be substituted
½ cupvegetable broth — or water
1 tbspsoy sauce — reduced sodium, or coconut aminos or tamari
1–2 tbsplime juice — optional
¼–⅓ cupfresh cilantro — finely chopped, or basil, optional
1–4 tbsplight brown sugar — packed, or granulated sugar, optional
½ tspsalt

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Averie CooksAverie Sunshine’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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