This Thai-style curry features a creamy coconut broth with a medley of vegetables, topped with roasted ginger lime chickpeas. It can be served as a soup or over Jasmine rice. Make sure you purchase a vegan curry paste, such as the one from Thai Kitchen.
On the Ingredients
- Thai curry paste is the flavor base for Thai curries and usually comes in three varieties: green, red, and yellow. The basic ingredients of curry paste are shrimp paste, chilies, onion or shallot, garlic, lemongrass, Galangal (similar to ginger), and coriander. Depending on the paste variety, the chilies may be dried or fresh, red or green. The flavor is very deep, savory, and somewhat spicy, with red curry paste being on the spicier side. Green curry has a mildly herbaceous flavor, while yellow curry is lightly sweet.
- Chickpeas, also called garbanzo beans, are a legume that’s been cultivated in the Middle East for centuries. They’re an excellent source of plant proteins and have some great nutritional elements. Chickpeas contain manganese, folate (vitamin B9), copper, iron, zinc, phosphorus, magnesium, thiamine, vitamin B6, selenium, and potassium. Because of their high fiber, chickpeas may help keep you feeling full longer, aid in digestion, and help regulate blood sugar. (Read more on the health benefits.)
Vegan Green Coconut Curry
4
servings10
minutes40
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minutesThis Thai-style curry features a creamy coconut broth with a medley of vegetables, topped with roasted ginger lime chickpeas. It can be served as a soup or over Jasmine rice.
Ingredients
1 can garbonzo beans
1 tsp olive oil
zest from 1 lime
1 tsp powdered ginger
salt to taste
2 cans unsweetened coconut milk
1 can unsweetened lite coconut milk
1 tbsp vegetable oil
1/4 cup lemongrass (minced)
1-inch piece fresh ginger (grated)
2 cloves garlic (minced)
1 onion (chopped)
3 carrots (sliced diagonally)
1 head of cauliflower (chopped)
4 oz oyster mushrooms
2 cups chopped kale
1 jar green curry paste
1 red bell pepper
2 cups snow peas
a handful of fresh basil
lime wedges and microgreens to serve
Directions
- Preheat the oven to 350° F.
- Drain the garbanzo beans and rinse. Mix with olive oil, lime zest, dried ginger, and a pinch of salt. Lightly grease a cookie sheet and spread the garbanzo beans on it. Bake for 10 minutes, stir the beans, then bake a further 10 minutes, or until they’re browned and crispy on the outside. Remove from the pan and let them cool while you make the soup.
- Heat the vegetable oil in a soup pot over medium heat. Add the lemongrass, ginger, and garlic, then sauté until they become fragrant, stirring constantly.
- Add the onions to the pot and continue to sauté until they start to turn translucent. Add the carrots and cauliflower, sauté another minute, then add the coconut milk and bring to a simmer.
- Add the green curry paste and stir to incorporate fully—salt and pepper to taste. Continue to simmer for 10 minutes.
- Add the mushrooms, kale, and red bell peppers to the soup. Cook until the mushrooms are tender, then add the snow peas and cook for 2 more minutes.
- Add the basil and the juice of the lime, and turn off the heat.
- Serve hot, topped with the roasted garbanzo beans and microgreens. You can have it as is or with Jasmine rice.
