PS Chickpea Green Curry

Chef: Molly Patrick, Clean Food, Dirty Girl

Makes: 6 c

Prep Time: 40

Cook Time: 25

Total Time: 1 hr 5 min

INGREDIENTS

Green Curry Sauce

• 1 ½ light coconut milk

• ½ c water

• ¼ c yellow onion

• ¼ c cilantro, left whole (use stems and leaves) (10g)

• ¼ c Thai basil, left whole – or regular basil (6 g)

• 3 T jalapeno, chopped, stems discarded (25g) (remove seeds if you do not like spicy)

• 2 T fresh ginger root, peeled and coarsely chopped (15 g) – ½ t ginger powder

• 1 t fresh turmeric root, peeled and chopped – or ¼ t turmeric powder)

• 2 T coconut aminos

• 1 T garlic, minced

• 2 t lime zest (zest before juicing)

• ½ t salt

Everything Else

• 1 ½ c red onion, sliced (195 g)

• 1 ½ cooked garbanzo beans, drained and rinsed (225 g) (these can be homemade or canned)

• 2 c fresh green beans, ends trimmed, cut into thirds (190 g) (can sub snap peas or broccoli florets)

• 1 ½ c red bell pepper, chopped into about 1” chunks (225 g) (can sub any color pepper)

• 2 c green cabbage, chopped (130 g (can sub zucchini)

• 2 c kale, chopped (50 g) (can sub any green)

• 1 T cold water

• 1 t arrowroot flour (arrowroot powder or starch)

• 2 T Thai basil (10 g) (can sub regular basil)

• 1 t lime juice

Suggested for Serving (Optional, but yummy)

• Brown rice, cooked

• Cashews, chopped

• Green onion

• Jalapeno, finely diced

• Lime, cut into wedges

• Brown sesame seeds, toasted

DIRECTIONS

1. Place the Green Curry Sauce ingredients into your blender and blend until completely smooth. Set aside for now.

2. Heat a large pot over medium heat for about 2 min. Add the sliced onion and sauté for about 5 min, stirring often and adding a small splash of water if they begin to stick.

3. Add the Green Curry Sauce, chickpeas and green beans to the pot and stir. Bring to a simmer, then cover the pot with a lid and gently simmer for 5 minutes, stirring occasionally.

4. Add the bell pepper, cabbage, and kale to the pot and cook with the lid on for an additional 10 min or until the green beans are crisp tender or as soft as you like them.

5. While your Curry is simmering, and the arrowroot flour in a small bowl and whisk until well combined.

6. When the Curry is done simmering, add the water /arrowroot mixture and stir for a minute. Remove from heat and stir in the basil and lime juice. We suggest serving over rice topped with chopped cashews, green onion, jalapeno, and sesame seeds. Squeeze some fresh lime juice over the top and dig in!

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her sweary and inclusive approach, Molly and her team help thousands of people around the globe eat more plants daily. You can find out more at Cleanfooddirtygirl and take a test drive of their meal plans and online classroom.