1 can coconut milk
2 tbsp red curry paste
2 small heads broccoli (and/or other veggies of choice)
1 can KOO Chickpeas, rinsed and drained
1/2 tbsp cornstarch dissolved in 2 tbsp cold water
Optional: minced garlic or onion
1. Sauté broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.