Coconut Curry

I do occasionally eat real food.  One wouldn't know it by looking at the past few postings on here, but it's not all breads, donuts, muffins, and brownies around here...although, that wouldn't be so bad.  Would it?  

When I do manage to cook some real food, I often make meatless dishes.  Why?  I have no idea.  It's probably because I love pasta and rice so much.  Or because meatless dishes are normally just so quick and easy to make.  This 5 Ingredient Coconut Curry was easy to make, delicious, and reheated well as leftovers.

5 Ingredient Coconut Curry

Ingredients:

1 can coconut milk (I used light coconut milk.)

2 tablespoons red curry paste

2 small heads of broccoli, broken into florets

1 can chickpeas, rinsed and drained

1/2 tablespoon cornstarch, dissolved in 2 tablespoons cold water

optional: minced garlic or onion (I used both.)

Directions:

1.  Saute broccoli (and garlic and onion) in oil over medium heat for a few minutes.  Add coconut milk.  Simmer for 5-8 minutes, until broccoli is tender-crisp.

2.  Add the curry paste to the pan.  Whisk until it combines with coconut milk.  Add the chickpeas.

3.  Bring to a boil and add the cornstarch mixture.  Boil for a minute.  Reduce heat and let cool slightly.  Sauce will thicken as it cools.

Source:  Pinch of Yum