30-Minute Thai Green Curry with Avocado

Preheat the oven to 450 degrees F and spread the chickpeas on a baking sheet. Drizzle with olive oil, chili powder, garlic powder, and sea salt. Toss everything using your hands to ensure the chickpeas are well coated. Roast 30 minutes, or until golden-brown and crispy. Note: you can also skip the roasting process and simply add the chickpeas to the curry at the end of the cooking process to save time.

Prepare the rice according to package instructions (note: to speed up the rice cooking process, either choose a rice that cooks quickly, such as white rice, or use a rice cooker).
Add 1/4 cup of the coconut milk to a large skillet and heat to medium-high. Add the ginger and curry paste and stir until well-combined. Cook 2 minutes, until ingredients are very fragrant.
Add the chopped broccoli, carrot, bell pepper, and the remaining coconut milk, and stir everything together. Cover and cook 5 to 8 minutes, or until vegetables have reached desired doneness.
Add the sliced avocado to the curry and gently stir to combine. Cook just until avocado is heated through.
Serve the green curry with cooked rice, and lime wedges. Garnish with chopped fresno chili (skip for mild curry) and fresh basil.