Ingredients
- 1½ Tbsp. olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 Tbsp. green curry paste
- 1 Tbsp minced fresh ginger
- 1 tsp. cumin
- 1 Tbsp. low-sodium soy sauce
- 2 (14 oz.) cans light coconut milk
- 1¾ cups unsweetened almond milk
- ½ tsp. salt
- 12 oz. green beans, chopped
- 1 head cauliflower, chopped
- 1½ lbs. potatoes, chopped
- 2 (15 oz.) cans no-salt-added chickpeas, rinsed and drained
- ¾ cup chopped fresh basil
- 1 cup plain, fat-free Greek yogurt
- 2 limes, cut into wedges
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Instructions
- Heat oil in a large, heavy-bottomed pan over medium heat. Add onion and garlic and sauté until soft (4-5 minutes).
- Stir in curry paste, ginger, and cumin. Cook until fragrant (1 minute).
- Stir in soy sauce, coconut milk, and almond milk. Bring to a boil.
- Add salt, beans, cauliflower, potatoes, and chickpeas and return to a boil. Cover, reduce heat, and simmer until potatoes are just tender (10 minutes).
- Stir in basil. Garnish with yogurt and lime wedges to serve.