Creamy Coconut Curry

This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 998 Calories

Ingredients

• ¼ cup water
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 (14 ounce) can cream of coconut
• ¼ teaspoon ground black pepper
• ½ cup cooked chickpeas
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• ½ red onion, chopped
• ½ teaspoon chili powder
• ¼ teaspoon ground coriander
• ¼ teaspoon garam masala
• ¼ teaspoon fennel seeds
• 4 curry leaves, or more to taste
• 4 tablespoons coconut butter
• 1 teaspoon pink Himalayan salt
• 2 ounces broccoli florets, chopped
• 4 small heads baby bok choy (Optional)

Recipe Instructions

Step 1

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.

Step 2

Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.

Step 3

Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.