Thai coconut veggie curry

Updated at: Thu, 17 Aug 2023 08:51:14 GMT

Step 1

1 MAKE THE CHICKPEAS. Preheat the oven to 425F

Step 2

2. Spread the chickpeas out on a dish towel and pat them

Step 3

as dry as possilble. Transfer to a rimmed baking sheet

Step 4

and toss with the nuts, olive oil, honey, and cayenne and

Step 5

salt to taste. Arrange in a single layer and roast for about

Step 6

30 minutes, tossing halfway through, until browned and

Step 7

crunchy.

Step 8

3. MEANWHILE, MAKE THE CURRY. Melt the coconut oil in

Step 9

a large saucepan over medium heat. Add the bell peppers

Step 10

carrots (to taste), and broccoli and cook for 2 to 3 minutes

Step 11

or until lightly charred on the edges. Add the garlic, ginger,

Step 12

lemongrass, and curry paste (to taste) and cook for 1 to 2

Step 13

minutes, until fragrant.

Step 14

4. Slowly pour in the coconut milk and 1 cup of water. Add

Step 15

the fish sauce, soy sauce, and sambal oelek. Stir to combine

Step 16

and then increase the heat to high and bring the mixture to

Step 17

a boil. Reduce the heat to low, cover, and simmer for 15 to

Step 18

20 minutes, or until the curry has thickened slightly. Remove

Step 19

from the heat, then stir in the cilantro or basil, lime zest, and

Step 20

lime juice. If the curry is thick, add water, 1 tablespoon at a

Step 21

time, until the desired consistency is reached.

Step 22

5. Ladle the curry over bowls of rice. Top with mango,

Step 23

pomegranate seeds, and crunchy chickpeas

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