Vegan Thai Green Curry with Chickpeas
plus Zucchini, Cabbage, Rice & Lime
If that craving for a creamy, flavorful curry just can’t wait, you’re in luck: This vegan version comes together in just 20 minutes. Chickpeas, zucchini, cabbage, and carrots simmer in a spicy green coconut curry infused with zippy ginger and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over fluffy jasmine rice and sprinkle with scallion greens and a squeeze of fresh lime juice. Talk about a game-changing plant-based dinner idea!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Red Cabbage & Carrot Mix
Veggie Stock Concentrate
Mushroom Stock Concentrate
(Contains Tree Nuts)
Not included in your delivery
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have ½ tsp (1 tsp for 4 servings). Trim and slice zucchini crosswise into ½-inch-thick rounds. Drain and rinse chickpeas. Quarter lime.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, 30-45 seconds. • Add zucchini, cabbage and carrot mix, chickpeas, veggie stock concentrate, mushroom stock concentrate, garlic powder, curry powder, ¼ tsp sugar (½ tsp for 4 servings), and a big pinch of salt and pepper. Cook, stirring, until cabbage is slightly wilted, 3-5 minutes. • Add coconut milk and ¼ cup water (⅓ cup for 4); cook, stirring, until slightly thickened, 2-3 minutes more.
• Fluff rice with a fork. • Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side.