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Ingredients (14)

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, medium dice
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 4 medium garlic cloves, thinly sliced
  • 3 tablespoons Thai green curry paste
  • 1 (13- to 14-ounce) can unsweetened regular or light coconut milk
  • 1/4 cup water
  • 1 tablespoon soy sauce
  • 1 large head cauliflower (about 2 pounds), trimmed and cut into 1-inch florets
  • 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/4 cup packed Thai basil leaves
  • 1 1/2 teaspoons freshly squeezed lime juice
  • Steamed white rice or brown rice, for serving (see Game Plan note)
Nutritional Information
  • Calories667
  • Fat44.36g
  • Saturated fat30.59g
  • Trans fat0.05g
  • Carbs60.7g
  • Fiber22.82g
  • Sugar18.03g
  • Protein17.68g
  • Cholesterol1.1mg
  • Sodium1304.18mg
  • Nutritional Analysis per serving (4 servings) Powered by

Thanks to prepared Thai green curry paste, this satisfying dish comes together quickly once the vegetables are prepped.

Game plan: You’ll need to make some steamed white or brown rice before you begin.

This recipe was featured as part of our Winter Ingredients photo gallery.

Instructions

  1. 1Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. 2Add the curry paste, stirring to coat the onions, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a lively simmer.
  3. 3Add the cauliflower, chickpeas, and green beans and stir to combine. Reduce the heat to medium low, cover with a tightfitting lid, and simmer, stirring occasionally, until the cauliflower is just tender, about 8 to 10 minutes. Remove from the heat and stir in the basil leaves and lime juice. Taste and season with more salt as needed. Serve with steamed rice.
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