Description
A delightful blend of creamy coconut milk and savory chickpeas, brightened by ginger and lime. Perfect for busy weeknights.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red bell pepper, chopped
- 1 cup fresh spinach
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pan, heat a little oil over medium heat. Add the onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute to release their aromas.
- Add the red bell pepper and cook for a few minutes until slightly tender.
- Stir in the chickpeas and red curry paste, mixing well to combine flavors.
- Pour in the coconut milk and soy sauce, bringing the mixture to a gentle simmer.
- Add the fresh spinach and let it wilt into the sauce, stirring occasionally.
- Finish with lime juice, and season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Adjust spice levels according to preference. Serve over rice or quinoa for a complete meal.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg