Name: Vegan Green Curry with Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp coconut oil; 1 medium yellow onion, diced (about 1 ½ cups); 4 large cloves garlic, minced; 1 inch piece of fresh ginger, grated (or 1 tbsp finely minced); 3 cups thinly sliced shiitake mushrooms; 2 15-oz. cans of chickpeas, drained and rinsed; 3 cups thinly sliced baby bok choy (leafy greens and stem); 1 13.5-oz. can full fat coconut milk; 2 tbsp low sodium tamari or soy sauce; 1 tbsp lime juice (1/2 of a small lime); 3 tbsp Thai green curry paste*; 1/2 tbsp coconut sugar (or brown sugar); 1/4 cup fresh cilantro; 1 tsp salt; 1/4-1/2 tsp red pepper flakes (optional); 2 tbsp chopped Thai or regular basil; For serving: steamed white or brown rice, fresh cilantro and/or Thai basil, chopped cashews. red pepper flakes

Description

This Vegan Green Curry with Chickpeas and Mushrooms is a comforting, delicious, one-pan dinner. Serve with rice, plenty of fresh herbs and crunchy cashews for a perfectly balanced meal!

Ingredients

2 tbsp coconut oil
1 medium yellow onion, diced (about 1 ½ cups)
4 large cloves garlic, minced
1 inch piece of fresh ginger, grated (or 1 tbsp finely minced)
3 cups thinly sliced shiitake mushrooms
2 15-oz. cans of chickpeas, drained and rinsed
3 cups thinly sliced baby bok choy (leafy greens and stem)
1 13.5-oz. can full fat coconut milk
2 tbsp low sodium tamari or soy sauce
1 tbsp lime juice (1/2 of a small lime)
3 tbsp Thai green curry paste*
1/2 tbsp coconut sugar (or brown sugar)
1/4 cup fresh cilantro
1 tsp salt
1/4-1/2 tsp red pepper flakes (optional)
2 tbsp chopped Thai or regular basil
For serving: steamed white or brown rice, fresh cilantro and/or Thai basil, chopped cashews. red pepper flakes

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Instructions

Heat a braiser or large pan to medium and add coconut oil.
Add diced onion and sauté for 3-5 minutes, stirring often. Add garlic and ginger and continue to sauté for additional 3-5 minutes until fragrant and softened.
Add mushrooms, stir well and cook for a few minutes. Add chickpeas and bok choy and continue cooking for 5-7 minutes, stirring often.
Meanwhile, add coconut milk, tamari, lime juice, green curry paste, coconut sugar, cilantro, salt and 1/4 tsp of red pepper flakes to a blender or food processor and blend until completely smooth. Taste and add the remaining red pepper flakes to sauce if desired. Pour into pan and let simmer for 10-15 minutes.
Add 2 tbsp chopped Thai basil and stir well. Serve over white or brown rice and top with more herbs and chopped cashews.

Notes

*Be sure to read the ingredient list for store-bought Thai green curry paste. It often contains shrimp paste, so look for a vegan brand if you are vegan.

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size:
Calories: 664
Sugar: 5.1 g
Sodium: 1675.4 mg
Fat: 32.8 g
Saturated Fat: 24.4 g
Trans Fat: 0 g
Carbohydrates: 78.5 g
Fiber: 13.4 g
Protein: 18.7 g
Cholesterol: 0 mg