Summer Chickpea Green Curry Bowls

The creamiest and easiest Summer Chickpea Curry, one of my favorite ways to use up all the end of summer vegetables. You can use whatever vegetables you have on hand and have dinner on the table in less than 40 minutes.

As we head into the last weekend of summer no better way to celebrate than with this dish. This delicious summer curry that’s (almost) vegan, super luscious, creamy, full of garden produce, easy, and all around healthy. No easier way to get in all the colors you need in a  day.

This Curry is a one pot dish and comes together really fast.

To make this Curry:

To start, you’ll cook up the powerhouse veggies and spices of the dish. Just add your carrots, shallots and peppers  in a large skillet over medium-high heat. You’ll cook these up, stirring occasionally for 4-5 minutes, and then add in the curry paste and garlic and cook for another minute. Add in the Zucchini, corn and ginger cook an additional 3-4 minutes.

At this point, add in the broth, coconut milk, chickpeas and crushed red pepper . Bring to a simmer, cover and cook for 5 minutes. You’ll continue cooking this mixture until the vegetables are tender. Season with salt and pepper to taste and stir in fish sauce, lime zest and lime juice just before serving.

To serve, I love cooked pad thai noodles you can also use rice and  Top with fresh basil or cilantro – and enjoy!

Make this for a busy week night or even double up and freeze some for a meal later in the month. Either way this delicious curry will become an easy busy day meal.

Summer Green Curry Bowls

Quick and Delicious End of Summer Curry filled with veggies and Chickpeas
Prep Time 15 mins
Cook Time 20 mins
Course dinner, lunch, Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 2 tbsp coconut oil
  • 2 carrots chopped
  • 2 medium shallots chopped
  • 1 red bell pepper chopped
  • 3 tbsp thai green curry paste
  • 2 zucchini or summer squash diced
  • 2 ears sweet corn kernels removed from the cob
  • 2 cloves garlic minced or grated
  • 1 inch fresh ginger grated
  • 1 pinch crushed red pepper
  • 1 can 14 ounce coconut milk
  • 2 cups vegetable broth
  • 1 can chickpeas drained and rinsed
  • 1 tbsp fish sauce
  • juice and zest from 1/2 a lime
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh basil roughly torn
  • 1 pkg Pad thai noodles cooked according to package
  • sesame seeds for serving

Instructions
 

  • Heat the 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the carrots, shallots and bell pepper. Cook for 4-5 minutes until it begins to soften.  Add the curry paste and cook for 2 minutes then Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.
    Stir in the chickpeas, coconut milk and broth. Stir to combine, bring the mixture to a simmer over medium heat, cook 10-15 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional broth too thin. Remove from the heat and stir in the fish sauce, lime juice and zest, cilantro, and basil. Place noodles in serving bowls and top with curry and sesame seeds if desired. 
Keyword bowlmeals, curry, mealprep

If you make this recipe please comment below I love to hear from you! Happy Cooking XOXO

 

 

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