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Plant-Based Coconut Curry Over Rice Vermicelli

January 4, 2020

You can prepare this plant-based coconut curry recipe in less than 30 minutes. Steam sauteing the vegetables keeps it on the lighter side.

Rice vermicelli on wood - a key ingredient in this Plant-Based Coconut Curry recipe
rice vermicelli on wood
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Plant-Based Coconut Curry over Rice Vermicelli

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 14 oz canned light coconut milk
  • ¼ cup water – and more as needed
  • 15 oz canned chickpeas (garbanzo beans) – drained and rinsed
  • 1 small onion (red or yellow) – chopped
  • 2 cups frozen broccoli florets
  • 1 medium red bell pepper – seeds removed, chopped
  • 8 oz portobello mushrooms – chopped
  • 4 cloves garlic – minced
  • 1 Tbsp curry powder
  • ½ tsp ground ginger – or 1/2 Tbsp. grated fresh ginger
  • ¼ tsp Himalayan cooking salt
  • ⅛ tsp ground black pepper
  • 4 oz Rice Sticks Vermicelli (I use KAME)

Instructions

  • Combine curry powder, ground ginger, salt, and pepper in a small bowl and set aside. (If using fresh ginger – add to step 2)
  • Combine 1/4 cup water, onion, garlic, broccoli, red pepper and mushrooms in a 5-quart saute pan and steam saute partially covered for about 10 minutes on medium-high heat or until vegetables are tender and you can cut broccoli with the edge of a spatula.
  • While vegetables are cooking, bring ½ quart of water to a boil over medium-high heat in a medium saucepan.
  • When vegetables are cooked, turn the heat down to medium-low and stir in mixed spices.
  • Then add chickpeas and coconut milk, stir to mix and turn the heat down to low.
  • Place Rice Vermicelli in boiling water and cook for 3 minutes. After 2 minutes, use a large knife and fork to cross-cut the noodles while they are still in the water.
  • Then drain the noodles, add them to the vegetable mixture and stir to mix.

Plant-Based Coconut Curry Review

This recipe has evolved from a dish our son made for us when he was home from college a few years ago. If you are not concerned about fat, you can use whole-fat coconut milk and saute the vegetables in a bit of olive oil for a richer meal.

If you make this dish, I encourage you to share your insights in the comments below so I can continue to fine-tune the instructions. I also appreciate hearing your questions. Thanks!

About Test Kitchen Recipes:

Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.

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Hi! I'm Margaret. I share simple recipes and insights on how to follow a plant-based lifestyle. Read More…

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