MENU
JOIN
Green Bean Casserole Green Bean Casserole
Green Bean and Cauliflower Casserole Green Bean and Cauliflower Casserole
Chickpea and Potato Curry Chickpea and Potato Curry
Slow-Cooked Vegetable Curry Slow-Cooked Vegetable Curry
Curry Dip for Vegetables Curry Dip for Vegetables
Green Bean and Potato Salad Green Bean and Potato Salad
Veggie Thai Curry Soup Veggie Thai Curry Soup
Curried Pork and Green Tomatoes Curried Pork and Green Tomatoes
Garlic Green Beans with Gorgonzola Garlic Green Beans with Gorgonzola
Green Chili Rice Casserole Green Chili Rice Casserole
Green Peas with Onion Green Peas with Onion
Garbanzo Cucumber Salad Garbanzo Cucumber Salad
Green Curry Salmon with Green Beans Green Curry Salmon with Green Beans
Vegetable Curried Rice Vegetable Curried Rice
Curry Chicken and Vegetables Curry Chicken and Vegetables
Green Bean Stir-Fry Green Bean Stir-Fry
Minted Rice with Garbanzo Curry Minted Rice with Garbanzo Curry
Chicken Vegetable Curry Chicken Vegetable Curry
Creamy Curry Vegetable Stew Creamy Curry Vegetable Stew

Garbanzo-Vegetable Green Curry

5 | 2 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Marie Parker, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 19, 2023

My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin

TEST KITCHEN APPROVED

Garbanzo-Vegetable Green Curry

5 | 2 Reviews Add your review
Yield:6 servings
Prep:10 min
Cook:10 min
Save Saved Saving print

Ingredients

  • 3 cups frozen cauliflower
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (13.66 ounces) coconut milk
  • 1/4 cup green curry paste
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1-1/2 cups frozen peas
  • 2 packages (8.8 ounces each) ready-to-serve long grain rice
  • 1/2 cup lightly salted cashews
Text Ingredients
Shop Recipe

Directions

  1. In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender.
  2. Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  3. Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.

Nutrition Facts

1 cup with 2/3 cup rice: 516 calories, 24g fat (13g saturated fat), 0 cholesterol, 646mg sodium, 63g carbohydrate (7g sugars, 10g fiber), 15g protein.
Loading Popular in the Community
Loading Reviews