Garbanzo-Vegetable Green Curry

Name: Garbanzo-Vegetable Green Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Cuisine: Indian Recipes
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

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

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

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.

Nutrition Facts

1 cup with 2/3 cup rice: 516 calories, 24g fat (13g saturated fat), 0 cholesterol, 646mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 15g protein.

Originally published as Vegetable Korma in Simple & Delicious October/November 2013

Reviews

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Average Rating:

caree929

Dec 4, 2014

This was fantastic! I used red curry instead of green-- I've never had green curry and I have a toddler and knew that red curry wouldn't be so spicy-- and low fat coconut milk. I'm not sure what happened, but somehow it ended up being very liquid-y and took a while to thicken. Once it finally did, all was well, though. I loved that this was filling without being heavy. I will definitely make this again! (And I may even try yellow curry at some point, or different veggies.)
misspk

Oct 20, 2013

This was a very quick dinner to prepare. My advantage is my pantry being stocked for foods I like best. My love for Thai food and curries means I usually have canned coconut milk and prepared curries on hand. I also keep a variety of frozen vegetables In the freezer and canned beans in my pantry. When I read the ingredients I didn't have to purchase any extra ingredients. My husband and I loved it for the great flavor and I also loved the convenience! It also has become a staple in our menus of no meat meals. Thank you!