CHICKPEA & VEGGIE PENANG CURRY

INGREDIENTS

Ingredients are also listed in the recipe itself

• 2 cans of chickpeas

• 2 cups of frozen veggies

• 2 cans of coconut milk

• 1 jar of Penang curry paste (we’re obsessed with the Mike’s Penang Curry Paste from Whole Foods)

• Jasmine rice

RECIPE - SERVES 4

1. Heat a pan on medium with a splash of olive oil, two can of drained and rinsed chickpeas, and two cups of frozen veggies (dealer’s choice on the veggies, but we recommend kale, spinach, or broccoli).

2. Add two can of full fat coconut milk to the pan (liquids & solids), and Penang curry paste to taste (not all pastes are made the same, we like to use a full jar, but make sure you’re tasting as you add so that you don’t make it too spicy for your liking) and stir until well combined. Once everything is well combined, reduce to a simmer.

3. Make rice any way you like — our favorites are the Instant pot, a rice cooker, or microwave-ready rice.

4. Serve!