This is an easy and delicious vegetarian curry with coconut milk, chick peas, and spinach. Serve over rice.
Step1
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.
Step2
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
Step3
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.
Cook Time:
20 mins
Total Time:
20 mins
Servings:
4
Calories:
480 kcal
Carbohydrate:
37 g
Dietary Fiber:
3 g
Protein:
11 g
Saturated Fat:
21 g
Sodium:
641 mg
Total Fat:
40 g
