Thai Green Curry with Broccoli and Asparagus

Easy and crazy flavorful vegetarian thai green curry with broccoli and asparagus! This 35-minute recipe is filled with coconut milk, fresh ginger and even chickpeas!

INGREDIENTS:

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound asparagus, ends trimmed and cut into 2 to 3 inch chunks
2 cups bite-sized broccoli florets
1 Japone chile, seeded and diced
½ teaspoon fine sea salt
3 tablespoons thai green curry paste
2 ½ cups canned full-fat coconut milk*
½ cup low-sodium vegetable broth
1 (1-inch) piece ginger, grated
2 teaspoons low-sodium soy sauce (or tamari)
1 tablespoon coconut sugar (or brown sugar)
1 (15-ounce) can chickpeas, drained and rinsed
½ cup frozen peas
juice of 1 lime
cooked brown rice, for serving
raw cashews or peanuts, for serving
chopped fresh basil, for serving

DIRECTIONS:

Set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the asparagus, broccoli and salt. Cook for about 2 minutes, until the veggies start to soften. Stir in the curry paste until combined. Add the coconut milk, broth, chile, ginger, soy sauce, sugar, chickpeas and peas to the skillet and mix to combine.
Increase the heat and bring the mixture to a simmer. Reduce the heat and let simmer gently for about 10 minutes, stirring occasionally, until the veggies are tender to your liking. Remove from the heat and stir in the lime juice.

Serve with brown rice and topped with a good sprinkle of nuts and the fresh basil.

Slightly adapted from a recipe from cooknourishbliss.com