Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Total time: 35
Yield: 4
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

Recipe by Julia Levy from allrecipes.com

35 Mins.

Ingredients

4 servings

•

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

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.
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.