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bowl of simple coconut curry with brown rice vermicelli
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Simple Coconut Curry with Rice Vermicelli

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 14 oz canned light coconut milk
  • ¼ cup water - and more as needed
  • 15 oz canned chickpeas (garbanzo beans) - drained and rinsed
  • 1 small onion (red or yellow) - chopped
  • 2 cups frozen broccoli florets
  • 1 medium red bell pepper - seeds removed, chopped
  • 8 oz cremini mushrooms - chopped
  • 4 cloves garlic - minced
  • 1 Tbsp curry powder
  • ½ tsp ground ginger - or 2 tablespoons of freshly grated ginger
  • ¼ tsp Himalayan sea salt
  • ⅛ tsp ground black pepper
  • 4 oz Brown Rice Vermicelli - or white rice vermicelli (I use KAME)

Instructions

  • Combine curry powder, ground ginger, salt, and pepper in a small bowl and set aside. (If using fresh ginger - add to step 2)
  • Combine 1/4 cup water, onion, garlic, broccoli, red pepper and mushrooms in a 5-quart saute pan and steam saute partially covered for about 10 minutes on medium-high heat or until vegetables are tender and you can cut broccoli with the edge of a spatula.
  • While vegetables are cooking, bring ½ quart of water to a boil over medium-high heat in a medium saucepan. If using brown rice vermicelli, turn heat to low when the water begins to boil, add noodles, and cook for about 10 minutes, stirring occasionally. If using white vermicelli, keep water on a low boil until you are ready to add the noodles in step six.
  • When vegetables are cooked, turn the heat down to medium-low, stir in mixed spices, and cook one or two minutes or until fragrant.
  • Then add chickpeas and coconut milk, stir to mix and turn the heat down to low.
  • If using white rice vermicelli, place the noodles in the boiling water and cook for 3 minutes.
  • Drain cooked noodles, add them to the vegetable mixture and stir to mix.

Notes

Please refer to the information above the recipe for variations, storing and reheating instructions, and more.
Nutrition information is a rough estimate per serving.

Nutrition

Calories: 332kcal | Carbohydrates: 52g | Protein: 10g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 598mg | Potassium: 687mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1247IU | Vitamin C: 81mg | Calcium: 94mg | Iron: 3mg