Coconut Chickpea Curry Recipe

Coconut Chickpea Curry

Ingredients

2 tablespoons Extra Virgin Olive 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 or kale 1 tablespoon fresh lime juice ½ cup coarsely chopped toasted cashews fresh cilantro for garnish 2 cups cooked rice


Directions

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.

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