Made with only 10 ingredients and on your dinner table in 25 minutes, this vegetarian green curry is the perfect weeknight meal! It is seriously cozy, feeds a crowd and is great as leftovers or meal prep. Plus it is whole30 approved too!
For the Green Curry:
1 Tablespoon coconut oil
4 Tablespoons green curry paste
1 14-ounce can chickpeas, drained and rinsed
2 small sweet potatoes, peeled and cubed
2 14-ounce cans coconut milk
3 cups broccoli florets
2 teaspoons fish sauce
1 Tablespoon coconut aminos
Pinch coconut sugar
chopped cilantro, peanuts, golden raisins, red pepper flakes, squeeze of fresh lime
Serve over white or cauliflower rice
Heat the oil in a 4-quart (or larger) Dutch oven or heavy pot set over medium-high heat until shimmering. Add the curry paste and fry for 2 minutes, stirring frequently. Be cautious, as it will sputter.
Add chickpeas, sweet potatoes, and coconut milk to the dutch oven. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli, fish sauce, coconut aminos, and coconut sugar. Simmer for 3-5 minutes until broccoli is bright green.
Serve over white or cauliflower rice and top with your favorite curry extras! I like to add a lot of cilantro, a big squeeze of lime, and a few golden raisins to finish it off!
Keywords: curry, thai, easy dinner, vegetarian, vegan