If my stomach didn’t scream at me, I could easily drink down a can of coconut milk. Especially with a little fruit or honey blended in, or even just a savory scoop of curry paste. The sweet, creamy juice is a key element to success for a lot of Thai, Indian, Vietnamese and other tropical-inspired dishes.
In vegetarian recipes, I love coconut milk for the richness it can add to veggies, like the cabbage that keeps this particular dish on the light side. Make sure to use the full fat version though. The splurge is totally worth the taste, and besides, the remainder of the ingredients are as low-fat as can be.
One day, I will carry out a few of my years in the tropics. And I will measure the richness of my life by the number of fresh coconuts I’m sipping from per week. Those will be the days. Beach yoga, swimming and coconuts. Good thing I have dinners like this to hold me over until then.
- -2 Tbsp. olive oil
- -1 large onion, diced
- -1 small cabbage, cut into thin, 2-inch strips
- -4 cloves garlic, diced
- -1 medium bell pepper, finely diced
- -3 Tbsp. Red Curry paste
- -1 (15oz.) can coconut milk
- -1 (15oz.) can chickpeas, drained
- -1/4 cup cilantro, chopped
- -Salt, to taste
- Heat olive oil over medium high. Add onions and tougher, outer leaves of the cabbage. Sauté for 3 minutes, and then add remainder of cabbage. Sprinkle salt around the pan. Add peppers and garlic, and sauté another 3 minutes. Add red curry paste, and continuously stir for one minute.
- Pour in coconut milk and chickpeas. Bring to a low simmer, and let cook for 6-8 minutes, stirring occasionally. Adjust salt, to taste.
- Add cilantro. Remove from heat and serve over rice, or grain of your choice.