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December 02, 2020

Healthy Recipe: Veggie n' Chick Pea Coconut Curry

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Veggie n' Chick Pea Coconut Curry TOM D'INTINO/for PhillyVoice

If you’re looking for a new recipe to try that’s big on flavor, look no further than this veggie n’ curry pea coconut curry dish. Made with fresh vegetables, flavorful spices, coconut milk, and chickpeas, this high-fiber recipe is sure to delight everyone’s taste buds!

Veggie n’ Chick Pea Coconut Curry

• 2 garlic cloves
• 1 small onion
• 2 large broccoli florets
• 2 medium carrots, coarsely grated
• 2 tablespoons of Thai red curry paste
• 1 teaspoon of turmeric
• 1 teaspoon of ginger root
• 1 cup of coconut milk
• 1 can of chickpeas (15-ounce), drained and rinsed
• ¼ teaspoon of cornstarch (dissolved in 1 tablespoon of cold water)
• 2 bags of frozen riced cauliflower


  1. Wash all veggies, peel carrots and garlic.
  2. Grate garlic and add to skillet with 1 Tbs. coconut oil, medium heat.
  3. Chop onion and add to skillet, stirring occasionally, making sure garlic doesn’t burn (if it does, reduce heat to med-low).
  4. Stir in curry paste, turmeric and ginger.
  5. Add coconut milk and whisk until combined, then add drained chick peas and simmer 5-7 minutes.
  6. Add slurry (cornstarch mix) and increase heat to a boil for 3- 4 minutes, until liquid thickens
  7. Microwave riced cauliflower as directed (You can spoon directly on plate or into curry mixture). Enjoy!!

Nutritional Information:
Calories: 878 
Carbs: 9.4g
Fiber: 46g
Sodium: 1721mg
Protein: 52g
Potassium: 3765mg

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