Coconut Chickpea Curry

This is an easy and delicious vegetarian curry with coconut milk, chick peas, and spinach. Serve over rice.

• Cooking Time: 20 mins
• Total Time: 20 mins
• Calories: 480 Calories

Ingredients

• 1 tablespoon minced garlic
• 1 tablespoon fresh lime juice
• 1 cup vegetable broth
• 1 tablespoon grated fresh ginger
• 2 cups cooked rice
• fresh cilantro for garnish
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 2 tablespoons Thai red curry paste
• 2 tablespoons grapeseed oil
• 3 cups baby spinach leaves
• 0.5 teaspoon kosher salt
• 0.5 cup chopped yellow onion
• 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
• 0.5 cup coarsely chopped toasted cashews

Recipe Instructions

Step 1

Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute. Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute. Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.

Step 2

Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.

Step 3

Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.