12 December 2011

Highspeed Thai Chickpea Curry

Last night I made Thai green curry in about ten minutes! I guess this should traditionally be made with chicken, but I have vegetarianized it with chickpeas instead. The peas of chickens. As it turns out: the perfect substitution! Much better than tofu. (I am getting tired of tofu.) I sautéed some onions with the curry paste, added thick zucchini noodle curls, spinach and the chickpeas (half a can), then coconut milk (a whole can), cilantro, grated ginger, black pepper and the juice of one lime. This probably has one of the highest deliciousness return factors for the amount of time you put into making it.

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