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Creamy coconut curry with broccoli and chickpeas in a ceramic bowl

5 Ingredient Coconut Curry with Broccoli and Chickpeas

This creamy Coconut Curry with broccoli and chickpeas is a quick, comforting meal with a rich sauce, tender-crisp vegetables, and hearty chickpeas. It is an easy choice for a flavorful weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Asian-Inspired
Calories: 518
Ingredients Method Notes

Ingredients
  

  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 2 small heads broccoli (and/or other veggies of choice)
  • 1 can chickpeas, rinsed and drained
  • 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • optional: minced garlic or onion

Method
 

Preparation
  1. Sauté the broccoli in a tablespoon of oil, adding onion or garlic at this stage if using. Cook for a few minutes until the broccoli begins to soften.
  2. Add the coconut milk to the pan and simmer for 5-8 minutes, keeping the broccoli tender-crisp rather than fully soft.
Cooking
  1. Stir the red curry paste into the warm coconut milk until evenly combined, then add the chickpeas.
  2. Bring the curry to a slight boil and add the cornstarch slurry. Boil for about a minute, then reduce the heat and allow the curry to cool slightly as the sauce thickens.

Notes

The sauce will continue to thicken slightly as the curry cools after the cornstarch is added.