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Garbanzo-Vegetable Green Curry

 Garbanzo-Vegetable Green Curry
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
  • 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.
  • Meanwhile, prepare rice according to package directions. Sprinkle
  • cauliflower mixture with cashews. Serve with rice. Yield: 6
  • servings.

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Garbanzo-Vegetable Green Curry (continued)

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: Sparkling Wine: Enjoy this recipe with a sparkling wine.