1/2 Tbsp cornstarch dissolved in 2 Tbsp cold water
minced onion or garlin (optional)
Instructions
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
Add the curry paste to the pan and whisk it until
it combines with the coconut milk. Add the
chickpeas.
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.
Originally Submitted
10/25/2015
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