Tuesday, September 16, 2014

Lentil Coconut Curry

  1. Didn't have broccoli so added potato instead, was good too

    • 1 Can Coconut Milk 
    • 2 Tablespoons Curry
    • 2 Small Heads Broccoli (and/or other veggies of choice)
    • 1 Can Chickpeas, rinsed and drained
    • ½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
    • Optional: Minced Garlic or Onion
  1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
  2. Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
  3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
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