Coconut Chickpea Curry

Ingredients

• grapeseed oil (2 tablespoons)
• chopped yellow onion (0.5 cup)
• minced garlic (1 tablespoon)
• grated fresh ginger (1 tablespoon)
• Thai red curry paste (2 tablespoons)
• unsweetened coconut milk (1 can)
• vegetable broth (1 cup)
• kosher salt (0.5 teaspoon)
• chickpeas (2 cans)
• baby spinach leaves (3 cups)
• fresh lime juice (1 tablespoon)
• coarsely chopped toasted cashews (0.5 cup)
• fresh cilantro (0 )
• cooked rice (2 cups)

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 480
• fat: 40 g
• sats: 21 g
• carbs: 37 g
• fibre: 3 g
• protein: 11 g
• salt: 0.641 g