Description
A delightful blend of coconut milk, chickpeas, and red curry paste, this creamy dish is perfect for any occasion, vegan-friendly, and packed with flavor.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 bell pepper, sliced
- 1 cup spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sliced bell pepper, sauté until the bell pepper is tender, about 4-5 minutes.
- Stir in the chickpeas and cook for a few minutes.
- Add the red curry paste, coconut milk, soy sauce, and lime juice, and mix well.
- Bring to a simmer and cook for about 10-15 minutes.
- Stir in the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Use full-fat coconut milk for a creamier texture. Adjust the spice level by varying the amount of red curry paste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg