Coconut Chickpea Curry
Description
This is an easy and delicious vegetarian curry with coconut milk, chick peas, and spinach. Serve over rice.
Ingredients
•
2 tablespoons grapeseed oil
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1/2 cup chopped yellow onion
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1 tablespoon minced garlic
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1 tablespoon grated fresh ginger
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2 tablespoons Thai red curry paste
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1 (13 1/2 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
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1 cup vegetable broth
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1/2 teaspoon kosher salt
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2 (15 ounce) cans chickpeas, rinsed and drained
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3 cups baby spinach leaves
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1 tablespoon fresh lime juice
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1/2 cup coarsely chopped toasted cashews
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fresh cilantro for garnish
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2 cups cooked rice
Directions
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.
2
Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3
Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice. Recipe developed by Julia Levy