Plant-Based Coconut Curry Over Rice Vermicelli

Directions

1. 1
   Combine curry powder, ground ginger, salt, and pepper in a small bowl and set aside. (If using fresh ginger – add to step
2. 2
   Combine 1/4 cup water, onion, garlic, broccoli, red pepper and mushrooms in a 5-quart saute pan and steam saute partially covered for about 10 minutes on medium-high heat or until vegetables are tender and you can cut broccoli with the edge of a spatula.
3. 3
   While vegetables are cooking, bring ½ quart of water to a boil over medium-high heat in a medium saucepan.
4. 4
   When vegetables are cooked, turn the heat down to medium-low and stir in mixed spices.
5. 5
   Then add chickpeas and coconut milk, stir to mix and turn the heat down to low.
6. 6
   Place Rice Vermicelli in boiling water and cook for 3 minutes. After 2 minutes, use a large knife and fork to cross-cut the noodles while they are still in the water.
7. 7
   Then drain the noodles, add them to the vegetable mixture and stir to mix.