A simple, tasty coconut-based curry. Cooks up quick.

Thai Chickpea Curry

2 T. oil
1 onion, diced
3 cloves garlic, minced
1 t. ginger, minced
1 small yellow squash, sliced
1 small zucchini, sliced
1 c. broccoli florets
1-3 c. carrots, julienned
1/2 c. peas, frozen
1 large tomato, diced
2 T. (or more) yellow Thai curry powder
1 t. salt
1 15-oz. can coconut milk
2 15-oz. cans chickpeas, drained
3 hot chiles, optional

Sautee the onion, garlic, and ginger together in the oil in the bottom of a large pan. When the onion is half-done, add the carrots. A few minutes later, add the remaining vegetables. Sautee until soft.

Add the curry powder and salt, stir for about one minute or until the curry powder is fragrant. Add tomato and stir. Add the coconut milk and chickpeas, bring to a gentle simmer. Add chiles, if using. Simmer for 5-10 minutes or until flavors are blended and vegetables are done.

Serve over rice.

Servings: 8
Prp and cooking time: 30 minutes

Recipe Source
Author: Mush Mook
Source: goblinbox.com