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By Aubrey

Thai coconut veggie curry

Updated at: Thu, 17 Aug 2023 08:51:14 GMT

Nutrition balance score

Good
Glycemic Index
47
Low

Nutrition per serving

Calories3388.3 kcal (169%)
Total Fat245.9 g (351%)
Carbs255.9 g (98%)
Sugars95 g (106%)
Protein88.1 g (176%)
Sodium6642.3 mg (332%)
Fiber48.6 g (174%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
1 MAKE THE CHICKPEAS. Preheat the oven to 425F
Step 2
2. Spread the chickpeas out on a dish towel and pat them
Step 3
as dry as possilble. Transfer to a rimmed baking sheet
Step 4
and toss with the nuts, olive oil, honey, and cayenne and
Step 5
salt to taste. Arrange in a single layer and roast for about
Step 6
30 minutes, tossing halfway through, until browned and
Step 7
crunchy.
Step 8
3. MEANWHILE, MAKE THE CURRY. Melt the coconut oil in
Step 9
a large saucepan over medium heat. Add the bell peppers
Step 10
carrots (to taste), and broccoli and cook for 2 to 3 minutes
Step 11
or until lightly charred on the edges. Add the garlic, ginger,
Step 12
lemongrass, and curry paste (to taste) and cook for 1 to 2
Step 13
minutes, until fragrant.
Step 14
4. Slowly pour in the coconut milk and 1 cup of water. Add
Step 15
the fish sauce, soy sauce, and sambal oelek. Stir to combine
Step 16
and then increase the heat to high and bring the mixture to
Step 17
a boil. Reduce the heat to low, cover, and simmer for 15 to
Step 18
20 minutes, or until the curry has thickened slightly. Remove
Step 19
from the heat, then stir in the cilantro or basil, lime zest, and
Step 20
lime juice. If the curry is thick, add water, 1 tablespoon at a
Step 21
time, until the desired consistency is reached.
Step 22
5. Ladle the curry over bowls of rice. Top with mango,
Step 23
pomegranate seeds, and crunchy chickpeas