Vegan Thai Green Curry with Chickpeas
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Vegan Thai Green Curry with Chickpeas

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!

Tags:
New
Spicy
Easy Prep
Quick
Vegan
Allergens:
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 thumb

Ginger

1 unit

Chickpeas

1 unit

Zucchini

¾ cup

Jasmine Rice

4 ounce

Red Cabbage and Carrot Mix

1 teaspoon

Garlic Powder

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

1 unit

Coconut Milk

(Contains Tree Nuts)

1 tablespoon

Curry Powder

1 unit

Lime

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

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Nutrition Values

/ per serving
Calories810 kcal
Fat24 g
Saturated Fat15 g
Carbohydrate127 g
Sugar15 g
Dietary Fiber10 g
Protein18 g
Cholesterol0 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Small pot
Large Pan

Instructions

Prep
1

• 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.

Cook Rice
2

• 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.

Make Curry
3

• 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.

Finish & Serve
4

• 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.