Description
A delightful blend of creamy coconut, savory chickpeas, and Thai curry flavors, perfect for a cozy dinner or a quick lunch.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon curry paste (red or yellow)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup spinach or any leafy greens
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add chopped onion and garlic, sauté until translucent (3-5 minutes).
- Stir in curry paste and cook for another minute until fragrant.
- Add chickpeas, coconut milk, and soy sauce; bring to a simmer.
- Toss in bell pepper and spinach; cook until vegetables are tender.
- Season with salt and pepper to taste and serve hot, garnished with fresh cilantro.
Notes
Rinse chickpeas well before cooking to remove excess sodium. Experiment with different curry pastes based on your heat tolerance.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg