Description
A delightful dish combining rich coconut milk, spicy red curry, and hearty chickpeas, packed with vibrant vegetables.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon red curry paste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup spinach or kale
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat some oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the red curry paste and cook for another minute until fragrant.
- Add the bell pepper and cook for a few minutes until softened.
- Pour in the coconut milk and add the chickpeas. Stir to combine and let simmer for about 10 minutes.
- Add the spinach or kale, soy sauce, lime juice, salt, and pepper. Cook until the greens are wilted.
- Serve hot, garnished with fresh cilantro.
Notes
For a fresher flavor, consider cooking dried chickpeas from scratch. Adjust spice levels according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg