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: Asia, Indian
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

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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

Garbanzo-Vegetable Green Curry Recipe photo by Taste of Home

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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.

Garbanzo-Vegetable Green Curry

Total Time

Makes

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Ingredients

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