Go Back

Plant-Based Coconut Curry over Rice Vermicelli

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


  • 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
  • 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.