Curried Chickpeas and Vegetables
Our A Taste of Thai Coconut Milk is rich, creamy, and flavorful. This Coconut Milk is so good, it's one of the best in the market. It's perfect in curries, soups and even deserts. Try out this Delicious recipe for Curried Chickpeas and Vegetables, a flavor filled vegan entree!
Yield: Makes 9 cups
Time: 15 minutes to assemble, 15 minutes to cook
Total time: 30 minutes
2 tablespoons oil
1 large onion, diced
1 tablespoon minced ginger
4 large cloves garlic, minced
1-2 tablespoons *Yellow Curry Paste
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow squash, diced
1 teaspoon salt
1 large tomato, diced
2-15 oz cans chickpeas, drained
1-13.5 oz can Coconut Milk
2 tablespoons lime juice
Cooked Jasmine Rice
In a large nonstick skillet, heat oil over medium-high heat. Add onion, ginger, garlic and Yellow Curry Paste. Sauté 3-4 minutes until onions start to wilt and curry is dissolved.
Add red pepper, green pepper, squash and salt. Stir-fry an additional 2-3 minutes.
Reduce heat to medium, add tomato, chickpeas, Coconut Milk and lime juice. Bring to a boil and serve with Jasmine Rice.