Spicy Green Curry Chickpeas
This vegan and gluten-free dish is packed with flavor and protein. The creamy coconut milk and spicy green curry paste make for a delicious and satisfying meal.
Nutrition Per Serving
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon green curry paste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Salt and pepper, to taste
- In a large skillet, heat the olive oil over medium heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the bell pepper and green beans and sauté for another 5 minutes.
- Add the chickpeas, coconut milk, green curry paste, soy sauce, brown sugar, and lime juice.
- Stir to combine and bring to a simmer.
- Reduce heat to low and let simmer for 10-15 minutes, until the sauce has thickened and the vegetables are tender.
- Season with salt and pepper to taste.
- Serve over rice or with naan bread.
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