5 Ingredient Coconut Curry Chickpeas recipe (vegan, gluten-free, soy-free)

Love this! So good and healthy!

I use all organic ingredients in this. Instead of cornstarch I use tapioca flour. Also, I make my own red curry paste that I found on google.

From this website: http://pinchofyum.com/5-ingredient-coconut-curry

prep time:  5 mins

cook time:  10 mins

total time:  15 mins

serves: 3-4

INGREDIENTS

• 1 can coconut milk
• 2 tablespoons red curry paste
• 2 small heads broccoli (and/or other veggies of choice)
• 1 can chickpeas, rinsed and drained
• ½ tablespoon cornstarch dissolved in 2 tablespoons cold water
• optional: minced garlic or onion

1. Saute broccoli (and onion/garlic if you're using it) 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.
2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. 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.