Nutrition , , , , ,

5 Ingredient Coconut Curry

By: Lindsay @pinchofyum

Total time:  15 mins

Servings: 3-4



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.

Original recipe can be found at


  • ariagray

    Thanks for this recipe Shauna! This is a great idea for a quick dinner or something to make for a healthy and nutritious lunch for the week. This will help keep my diet full of veggies as the weather gets colder out!