By allangusnobeef
Coconut chickpea curry
3 steps
Prep:20minCook:35min
Updated at: Tue, 05 Dec 2023 13:17:39 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
31
High
Nutrition per serving
Calories679.2 kcal (34%)
Total Fat39 g (56%)
Carbs69.5 g (27%)
Sugars8.1 g (9%)
Protein20.2 g (40%)
Sodium1107.5 mg (55%)
Fiber13.3 g (47%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsgrapeseed oil
½ cupyellow onion
chopped
1 tablespoonminced garlic
1 tablespoonfresh ginger
grated
2 tablespoonsthai red curry paste
1 x 13.5 ouncecan unsweetened coconut milk
well-shaken, such as
1 cupvegetable broth
½ teaspoonkosher salt
2 x 15 ouncecans chickpeas
rinsed and drained
3 cupsbaby spinach leaves
1 tablespoonfresh lime juice
½ cuptoasted cashews
coarsely chopped
fresh cilantro
for garnish
2 cupsrice
cooked
Instructions
Step 1
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.
Step 2
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
Step 3
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.
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