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Coconut Chickpea Curry
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Cook Time:
20 minutes
Total Time:
35 minutes
Wholesome coconut chickpea curry with spinach, perfect over rice.
Ingredients:
  • 2 tablespoons grapeseed oil
  • 0.5 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
  • 0.5 teaspoon kosher salt
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 3 cups baby spinach leaves
  • 1 tablespoon fresh lime juice
  • 0.5 cup coarsely chopped toasted cashews
  • fresh cilantro for garnish
  • 2 cups cooked rice
Instructions:
  • In a large high-sided skillet over medium heat, sauté onion until softened for about 4 minutes. Add garlic and ginger and stir constantly until fragrant for about 1 minute. Incorporate red curry paste and mix until vegetables are coated and the paste is lightly darkened, approximately 1 minute. Pour in coconut milk, broth, and salt, bringing it to a boil over medium-high heat. Finally, add chickpeas and stir well.
  • Simmer over medium heat, stirring occasionally, until slightly thickened, for 15 to 20 minutes.
  • Take the pot off the heat and gently mix in the spinach, ensuring it wilts in about a minute. Add the lime juice. Serve the dish with a garnish of cashews, fresh cilantro, and alongside some fluffy rice.

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