Go Back
Coconut curry with chickpeas and vegetables in a creamy coconut milk sauce

Coconut Curry with Chickpeas and Simple Vegetables

Coconut curry is a creamy chickpea and vegetable dish with a rich coconut milk sauce and bold curry flavor. It is an easy, comforting meal built around simple ingredients and balanced textures.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 518
Ingredients Method Notes

Ingredients
  

  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 small heads broccoli (and/or other vegetables of choice)
  • 1 can chickpeas, rinsed and drained
  • 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • optional: minced garlic or onion

Method
 

Cooking
  1. Sauté broccoli and optional onion or garlic in a tablespoon of oil.
  2. After a few minutes, add the coconut milk and simmer for 5-8 minutes until the broccoli is softened but still tender-crisp.
  3. Stir the curry paste into the coconut milk sauce until evenly combined, then add the chickpeas.
  4. Bring the mixture to a slight boil and add the dissolved cornstarch. Continue boiling for about 1 minute, then reduce the heat and allow the curry to cool slightly as the sauce thickens.

Notes

Keep the broccoli tender-crisp during simmering for the best texture in the finished curry.