Vegan Chickpea Coconut Curry

Name: Vegan Chickpea Coconut Curry with Green Beans, Cauliflower Rice & Cilantro
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 Egg; 1/2 tsp Garam Masala; 6 oz Green Beans; 1 Chickpeas; 1 Onion; 1 tbsp Curry Powder; 1 clove Garlic; 12 oz Cauliflower; 1 Milk; 1/4 oz Cilantro; 1 Ginger; 1/2 cup Rice; 1/2 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

with Green Beans, Cauliflower Rice & Cilantro

By Recipe0 System

Here’s an Indian-inspired vegan dinner idea that’s spicy, sweet, savory, and fresh, with lots of creamy sauce. You’ll start by sautéing onion and green beans until softened, then adding garlic, ginger, curry powder, and garam masala, letting those flavors develop before pouring in luscious coconut milk and hearty chickpeas. Serve it all over fluffy, aromatic basmati rice and sprinkle with fresh cilantro for a delicious, satisfying meal (with no take-out menu required!)

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Egg
1/2 tsp Garam Masala
6 oz Green Beans
1 Chickpeas
1 Onion
1 tbsp Curry Powder
1 clove Garlic
12 oz Cauliflower
1 Milk
1/4 oz Cilantro
1 Ginger
1/2 cup Rice
1/2 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a small pot over medium-high heat. Add cauliflower rice (no need to drain) and a pinch of salt. Cook, stirring occasionally, until softened and any excess liquid has absorbed, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save basmati rice for another use.)
2

Wash and dry produce.

Trim green beans if necessary; halve crosswise. Halve, peel, and thinly slice onion. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Peel and mince or grate garlic. Roughly chop cilantro.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add green beans, onion, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes.

Stir in minced ginger, garlic, curry powder, and half the garam masala (all for 4 servings). Cook, stirring, until fragrant, 1 minute.

Stir in chickpeas and their liquid, coconut milk (thoroughly shake in container before opening), stock concentrates, and ½ tsp sugar (1 tsp for 4). Bring to a simmer, then reduce heat to low; cook, stirring occasionally, until thickened, 4-5 minutes. (TIP: If curry seems too thick, stir in a splash of water.) Taste and season with salt and pepper if desired.
4

Fluff rice with a fork.

Divide rice and curry between bowls; garnish with cilantro. Serve.

From the same drawer

Related Recipes

Chicken & Curry-Spiced Chickpea Wraps

medium

Beef Bulgogi Bowls

medium

Jimmy O. Yang’s Pork Meatball Curry over Rice

medium

Sweet Thai Chili Burgers

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.