5-Ingredient Coconut Curry

• canned coconut milk↗1
• red curry paste↗2 tablespoon
• small broccoli heads (or other vegetables to taste)2
• canned chickpeas, rinsed and drained↗1
• starch, dissolved in 2 tablespoons cold water↗0.5 tablespoon
• optional: minced garlic or onion

Step-by-step instructions

1. 1

   Sauté the broccoli (and onion/garlic if using) in one tablespoon of oil. After a few minutes add the coconut milk and let it simmer for 5-8 minutes. The broccoli should become tender but remain crisp.

2. 2

   Add the curry paste to the pan and whisk it with a whisk until it combines with the coconut milk. Add the chickpeas.

3. 3

   Bring to a gentle boil and add the starch. Boil for about one minute, then reduce the heat and let it cool slightly. The sauce will thicken as the mixture cools.