Ms. Chickpea Rice Bowl with curry
13 oz organic coconut milk
2 tablespoons curry paste
2 heads broccoli
1 can chickpeas, rinsed and drained
½ tablespoon cornstarch
2 tablespoons cold water
2 cloves garlic minced
2 carrots, chopped
2 celery sticks
1 onion, chopped
2 cups cooked rice, to serve
Kosher salt and freshly ground black pepper, to taste
- Sauté broccoli, carrot, celery, onion and garlic in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
- Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
- Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
- Divide the cooked rice into bowls and add the broccoli and chickpeas on top of it.