Coconut Chickpea Curry

A delicious vegetarian curry that is spicy, but savory and delightful in all the best ways. You can adjust the amount of curry paste to your personal paste.

Cook Time: Active Time: Total Time: 20 mins 15 mins 35 mins

Servings: 4

Ingredients

• 2 tablespoons grapeseed oil

• ½ cup chopped yellow onion

• 1 tablespoon minced garlic

• 1 tablespoon grated fresh ginger

• 2 tablespoons Thai red curry paste

• 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)

• 1 cup vegetable broth

• ½ teaspoon kosher salt

• 2 (15 ounce) cans chickpeas, rinsed and drained

• 3 cups baby spinach leaves

• 1 tablespoon fresh lime juice

• ½ cup coarsely chopped toasted cashews

• fresh cilantro for garnish

• 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. 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.
   

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

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

Nutrition Facts (per serving)

480 40g 37g 11g

Calories Fat Carbs Protein