Name: Plant-Based Coconut Curry over Rice Vermicelli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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))

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

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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.