1400 700 vegan panangcurrycarrotnoodleswithlimechickpeas hero

Panang Curry Carrot Noodles

with Lime Chickpeas & Broccolini

dinner

Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Soy-Free Thai Appetizer Soup Beans/Legumes Hearty Vegetables Root Vegetables Dinner
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
780
FAT
34g
CARBOHYDRATES
74g
PROTEIN
27g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1 oz Fresh ginger
  3. 2 cloves garlic
  4. 6 oz broccolini
  5. 3 carrots
  6. 13.4 oz chickpeas
  7. 1 lime
  8. 2 tbsp panang curry paste
  9. 4 oz grape tomatoes
  10. 11 oz coconut milk
  11. 1 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and mince the shallot, ginger, and garlic. Trim a half inch off the broccolini stems and discard. Chop the broccolini into 3 inch pieces. Peel the carrots and continue peeling into ribbons or noodles. Drain, rinse, and dry the chickpeas. Zest the lime, halve, and cut half into wedges.

2
Roast the chickpeas

Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until crispy, about 12 to 15 minutes.

3
Sauté the aromatics

Place a medium saucepan over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced shallot, ginger, and garlic. Cook until fragrant, stirring frequently, about 1 to 2 minutes. Add the and panang curry paste and grape tomatoes and cook, stirring frequently, until they begin to soften, about 3 to 4 minutes.

4
Simmer the curry

Add the coconut milk and ½ cup water to the saucepan and bring the panang curry to a boil. Reduce heat to low, add the chopped broccolini, and cook until crisp-tender, about 4 to 5 minutes. Add the carrot noodles, stir, and cook until hot, about 1 minute more.

5
Serve

Toss the roasted chickpeas in lime zest on the baking sheet. Add the juice from just half the lime to the curry and season with salt. Divide the panang curry carrot noodles between deep bowls. Top with lime chickpeas and serve with lime wedges. Cheers!