But then I smelled your delicious coconutiness and saw your creamy, spicy sauce that reminded me of a delicious mashup of Indian curry and Thai curry… And then I shared you with the world, because maybe someone else likes 5 ingredient recipes as much as I do.
Serve 4
Cook in 15 minutes
Ingredients
1 can coconut milk
2 tablespoons red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can chickpeas, rinsed and drained
1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
optional: minced garlic or onion
Instructions
- Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
- Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
- Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
