Thai-Like Green Curry

This Thai-inspired green curry offers a comforting and flavorful meal that is entirely plant-based. The dish centers on dried garbanzo beans, which are slow-cooked to tenderness and then simmered in a vibrant sauce made from fresh chilies, cilantro, and a blend of warm spices like coriander, cumin, and turmeric. The addition of apple juice provides a subtle sweetness that balances the heat of the green chilies, while evaporated skim milk or a dairy-free alternative creates a luxurious, creamy texture. Perfect for weeknight dinners, this recipe delivers complex flavors with simple ingredients. It pairs beautifully with steamed rice and is easily customizable based on your spice tolerance.

Cooking Method: Boiling, Slow Cooking, Stewing

Cuisine: Indian, Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 139.6

Dietary: Gluten-free, Vegetarian

Description

This Thai-inspired green curry offers a comforting and flavorful meal that is entirely plant-based. The dish centers on dried garbanzo beans, which are slow-cooked to tenderness and then simmered in a vibrant sauce made from fresh chilies, cilantro, and a blend of warm spices like coriander, cumin, and turmeric. The addition of apple juice provides a subtle sweetness that balances the heat of the green chilies, while evaporated skim milk or a dairy-free alternative creates a luxurious, creamy texture. Perfect for weeknight dinners, this recipe delivers complex flavors with simple ingredients. It pairs beautifully with steamed rice and is easily customizable based on your spice tolerance.

Ingredients

3/4 pound Dried garbanzo beans

Directions

1
Soak the dried garbanzo beans overnight in plenty of water, then drain and rinse.
2
Cook the soaked garbanzo beans according to package directions or using a slow cooker until tender.
3
In a food processor or blender, combine 4 large green chilies, 1 chopped medium onion, 1 tablespoon chopped garlic, 1/2 cup fresh cilantro, the rind of 3/4 lemon, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground anise seeds, 1 tablespoon tamari, and 1 tablespoon Worcestershire sauce (or vegetarian alternative).
4
Blend the mixture until it forms a smooth paste.
5
Heat a non-stick skillet over medium heat for a few minutes, then add the spice paste.
6
Stir and cook the paste for about five minutes, allowing it to brown slightly but not burn.
7
Add 1 cup of apple juice to the skillet, stirring to loosen any browned bits from the bottom.
8
Cook for another 5 minutes, stirring frequently.
9
Add the cooked garbanzo beans to the skillet and bring the mixture to a low boil.
10
Reduce the heat and simmer for about 15 minutes to allow flavors to meld.
11
Stir in 1 14-oz can of evaporated skim milk (or soy/rice milk) and simmer for another 15 minutes.
12
Serve the curry hot over steamed rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 139.6kcal

% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 23.0g8%
Dietary Fiber 6.5g26%
Sugars 4.1g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, green curry, vegan, garbanzo beans, chickpeas, dairy free, slow cooker, spicy, healthy dinner, plant based, creamy sauce, weeknight meal, cilantro, turmeric, cumin

Read it online: https://www.chefs-mate.com/recipe/thai-like-green-curry/