Coconut Lime Curry

Servings

Coconut milk makes this quick and easy curry extra creamy while garbanzo beans and broccolini add a hefty crunch. This flavorful dinner recipe is just as welcome at the end of a hot summer day as it is for a middle of the week winter warm up! Looking to spice up your dinner repertoire? Try this delicious coconut lime curry to tingle your tastebuds!

Ingredients

1 cup Coconut Milk Powder, Organic

2 cups warm water

1 cup cilantro, chopped

1 tablespoon Virgin Coconut Oil in Glass Jar, Organic

1 yellow onion, chopped

3 garlic cloves, minced

1 tablespoon ginger, minced

2 teaspoons curry paste

1 teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground white pepper

1 cup vegetable broth

1 tablespoon soy sauce

2 teaspoons lime zest

¼ cup fresh lime juice

1 (15oz) can of garbanzo beans, drained

2 bunches broccolini

1 tablespoon Extra Virgin Olive Oil, Organic

Directions

Preheat oven to 400 degrees.
In a blender, add Organic Coconut Milk Powder, 2 cups water, and cilantro. Blend until smooth and bright green. Set aside.
In a pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saute for 2 minutes. Add curry paste, coriander, cumin, white pepper, and saute for 2 minutes.
To pot, add coconut milk mixture, vegetable broth, soy sauce, lime zest, and lime juice. Reduce heat to low and cover. Cook for 15 minutes.
Place the garbanzo beans and broccolini on a baking sheet. Toss with olive oil. Place in oven and roast for 15 minutes.
Add curry into serving bowls and top with the roasted garbanzo beans and broccolini.

Chef’s tips:

Serve with coconut rice for a full meal. Mix three tablespoons coconut milk powder with every one cup water used and follow package instructions.
To save time, instead of roasting, you can simply toss the chickpeas and broccolini straight into the pot for the last 15 minutes of cooking.
For added spice, add minced Thai chilis.