Thai Chickpea Curry with Millet and Snap Pea Slaw

Thai Chickpea Curry

with Millet and Snap Pea Slaw

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This rich panang curry is what we like to call a “weeknight curry,” because it’s packed with flavor, but quick to come together after a busy day. The snap pea slaw is a new take on the crunchy vegetable. You’ll thinly slice the vegetables and serve them with cashews dressed with lime juice, preserving the crunch we love during the summer months.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
950
FAT
42g
CARBOHYDRATES
121g
PROTEIN
30g

MAIN INGREDIENTS

  1. ½ cup millet
  2. 2 tsp fresh ginger
  3. 1 onion
  4. 4 oz spinach
  5. 1 can chickpeas
  6. 2 tbsp panang curry paste
  7. 2 cans coconut milk
  8. 4 oz snap peas
  9. 1 lime
  10. 3 tbsp cashews
  11. Fresh Thai basil
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
Allergens: coconut, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Medium saucepan

INSTRUCTIONS

1
Cook the millet
Vegan_Chickpea_Curry_Step-1
Add the millet and 1 cup water to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes. Season millet with a pinch of salt.
2
Prepare the ingredients
Vegan_Chickpea_Curry_Step-2
Peel and mince 2 tsp ginger. Peel and chop the onion. Roughly chop the spinach. Drain and rinse the chickpeas.
3
Cook the aromatics
Vegan_Chickpea_Curry_Step-3
Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Add the minced ginger and chopped onion, cook until the onion has softened slightly, about 2 to 3 minutes. Add the panang curry paste and cook for an additional 30 seconds, stirring constantly.
4
Simmer the curry
Vegan_Chickpea_Curry_Step-4
Add the chickpeas, both cans of coconut milk, and ¼ cup water to the saucepan. Reduce heat to low and simmer the curry until slightly thickened, about 6 to 8 minutes.
5
Prepare the slaw
Vegan_Chickpea_Curry_Step-5
Thinly slice the snap peas. Zest and halve the lime. Chop the cashews. In a medium bowl, mix the sliced snap peas, lime zest, juice from just half of the lime, chopped cashews, and a pinch of salt. Toss the snap pea slaw to combine.
6
Serve
Vegan_Chickpea_Curry_Step-6
Stir the spinach into the curry and cook until just wilted, about 1 minute. Add the remaining lime juice to the curry. Stir, taste, and adjust seasoning with salt. Divide the millet between large bowls and top with chickpea curry and snap pea slaw. Tear the Thai basil leaves with your hands over the bowls.