Coconut Chickpea Curry

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

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.

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

Categories

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