Ingredients
3 tbsp avocado oil , divided
1 can chickpeas, rinsed and drain well
1 tbsp + 1 tsp yellow curry paste
3 green onions, chopped
2 tsp ginger, grated
2 cloves garlic, minced
1 red pepper, chopped
1 cup broccoli florets, cut in pieces
1 can full-fat coconut milk
2 tbsp coconut aminos
1 tsp rice vinegar
1 small lime, juiced
basmati rice for serving
cilantro for garnish
Instructions
Heat 2 tbsp of the oil in a large saucepan. Add chickpeas, generous pinch of salt and 1 tsp yellow curry paste. Stir and fry for about 5 minutes until browned and crispy. Set aside.
Add remaining tablespoon of oil to the same pan. Add chopped green onions, ginger, garlic, red pepper and broccoli. Stir fry for about 5-8 minutes until the vegetables begin to soften and they’re aromatic.
Stir in remaining curry paste, coconut milk, vinegar and coconut aminos. Bring the mixture to a boil, turn down the heat and cook for 5-8 minutes or until the sauce thickens slightly. Add half of the chickpeas, squeezed lime juice and stir well.
Serve over basmati rice and garnish with remaining crispy chickpeas and cilantro.
- Prep Time: 10 minutes
- Cook Time: 25 minutes