Chard and Chickpea Curry
Thai chard and chickpea curry, a quickie pantry meal made with coconut milk and a fresh veggies--curry in a hurry.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Main Course
Cuisine: Thai
Keyword: red curry, vegan, vegetarian
Servings: 3
Calories: 60kcal
- Steamed brown rice or brown rice (Pad Thai) noodles, cooked and drained
- 1 to 2 teaspoons (or more to taste) red curry paste
- Half of a (15-ounce) can unsweetened coconut milk
- 1 tablespoon virgin coconut oil
- ⅓ cup chopped garlic scapes
- ½ yellow bell pepper , cut in ½-inch pieces
- 1 (15-ounce) can chickpeas, (garbanzo beans) rinsed and drained
- 1 bunch chard , washed and coarsely chopped
- Fine sea salt to taste
In a small bowl, using a spoon, mash the curry paste with some of the coconut milk to smoothen the paste. Stir in the remaining coconut milk. Set aside.
Heat the coconut oil in a large skillet over medium flame. Add the scapes (and chopped chard stems) and sauté about 5 minutes, until the scapes are tender. Stir in the bell pepper and cook a few more minutes.
Stir in the red curry/coconut milk mixture and the garbanzo beans, heating through. Place the chopped chard on top of everything in the skillet. Continue to cook, stirring occasionally until the chard has wilted. Taste, and season with salt and more curry paste if you wish.
If using noodles, stir them into the curried vegetables. Otherwise, serve the curry hot, over steamed brown rice.
Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 28mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 36mg | Calcium: 34mg | Iron: 1mg