Vegan Thai Green Curry with Chickpeas

🥘 Ingredients

• black pepper
• chickpeas
  2 unit
• coconut milk
  2 unit
• cooking oil
  2 tsp
• garlic powder
  2 tsp
• ginger
  0.28 thumb
• green curry paste
  4 tbsp
• jasmine rice
  1.5 c
• lime
  2 unit
• mushroom stock concentrate
  2 unit
• red cabbage and carrot mix
  8 oz
• salt
• scallions
  4 unit
• sugar
  ½ tsp
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger until you have 1⁄2 tsp (1 tsp for 4 servings). Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Drain and rinse chickpeas . Quarter lime .

   scallions: 4 unit, ginger: 0.28 thumb, zucchini: 2 unit, chickpeas: 2 unit, lime: 2 unit
2. 

   2

   In a small pot , combine jasmine rice , 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ⏱️ 15 minutes (15-18 minutes). Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
3. 

   3

   While rice cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites and minced ginger; cook, stirring, until fragrant, ⏱️ 30 seconds (30-45 seconds). Add zucchini, red cabbage and carrot mix , chickpeas, veggie stock concentrate , mushroom stock concentrate , garlic powder , 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), and a big pinch of salt and black pepper . Cook, stirring, until cabbage is slightly wilted, ⏱️ 3 minutes (3-5 minutes). Add coconut milk and 1⁄4 cup water (1/3 cup for 4); cook, stirring, until slightly thickened, ⏱️ 2 minutes (2-3 minutes). Remove from heat and stir in green curry paste .

   cooking oil: 2 tsp, red cabbage and carrot mix: 8 oz, veggie stock concentrate: 2 unit, mushroom stock concentrate: 2 unit, garlic powder: 2 tsp, sugar: ½ tsp, black pepper, coconut milk: 2 unit, green curry paste: 4 tbsp
4. 

   4

   Fluff rice with a fork. Divide rice between bowls; top with curry. Garnish with scallion greens and a squeeze of lime juice. Serve with remaining lime wedges on the side.