You can prepare this plant-based coconut curry recipe in less than 30 minutes. Steam sauteing the vegetables keeps it on the lighter side.
Plant-Based Coconut Curry over Rice Vermicelli
- 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)
- 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.