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Garbanzo-Vegetable Green Curry Recipe

Garbanzo-Vegetable Green Curry Recipe

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 3 cups frozen cauliflower
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (13.66 ounces) coconut milk
  • 1/4 cup green curry paste
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1-1/2 cups frozen peas
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • 1/2 cup lightly salted cashews

Directions

  • 1. In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender.
  • 2. Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  • 3. Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 cup with 2/3 cup rice equals 516 calories, 24 g fat (13 g saturated fat), 0 cholesterol, 646 mg sodium, 63 g carbohydrate, 10 g fiber, 15 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.