Hey folks, got any plans for supper this week? How about making our 20 minute chickpea vegetable green curry ?? Yes, good plan. As with most things in my life, this recipe was brought about by a little procrastination. Laura (youngest sister) had told me when she’d be home for lunch and asked me to have something ready. Well, I had slacked in preparing anything in advance. So, I looked in the pantry, had 20 minutes till she got home and came up with this curry. I work well under pressure? It just gives me extreme anxiety.
The dish is a thai style curry, but obviously not a traditional one. Non traditional additions? Half a finally chopped banana to sweeten it up and chickpeas for protein. You could 100% sub shrimp, chicken or tofu for the chickpeas if you want. I didn’t use the traditional vegetables often found in a thai green curry either. Eggplant usually plays a big part, but honestly you can use a lot of different vegetables, experiment with what you have on hand.
When I went to thailand a few years ago with my friend Devlyn, we did a cooking course. It was a lot of fun and they sent us home with a cookbook of the recipes we made, plus a few extras. I always find time for a cooking course on vacation. Anyway, the cookbook has a recipe for a green curry paste from scratch, but a lot of the ingredients are hard to find here, and this was supposed to be quick remember?! So store bought curry paste and canned coconut milk for the win.
I love a meal that comes together fast and hope you guys love this as much as I did! We liked it best served with sticky rice and some lime (or lemon) wedges to squeeze over top:)
20 Minute Chickpea Vegetable Green Curry
A quick and tasty vegetarian curry that's both sweet and savoury. Enjoy with sticky rice!
- 2 heaping tsp green curry paste
- 1 clove garlic, minced or crushed
- 1/2 banana, finely chopped
- 1 sweet bell pepper, sliced
- 1 cup chickpeas, canned or frozen
- 1 1/2 cup mushrooms, quartered
- 1 cup sugar snap peas
- 1 can light coconut milk
- large handful sweet basil
- 1 tbsp avocado oil
- lime wedges, to serve
Heat oil in a large frying pan on medium-high heat. Add mushrooms to pan and fry, stirring frequently for 3 minutes, or until beginning to brown. Add the garlic and curry paste to the pan and fry one minute.
Add the coconut milk and banana to the pan and simmer for 3 minutes. Add the snap peas, bell pepper and chickpeas to the pan and cook for 2 more minutes. Remove from heat and stir in the basil. Serve with sticky rice and lime wedges to serves.