Coconut Curry with Chickpeas and Spinach

Name: Coconut Curry with Chickpeas and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can chickpeas (15 oz); 1 can coconut milk (13.5 oz); 1 can diced tomatoes (14 oz); 5 cups fresh spinach; 2 tablespoons red curry paste; 1 lime

medium · Vegan · 30 min · Serves 4

Creamy coconut curry with chickpeas, spinach, and aromatic spices

Want to save this and plan your week?

Ingredients

• 1 can chickpeas (15 oz)
• 1 can coconut milk (13.5 oz)
• 1 can diced tomatoes (14 oz)
• 5 cups fresh spinach
• 2 tablespoons red curry paste
• 1 lime

Method

1. Heat 1 tablespoon coconut oil in a large pot and sauté 1 diced onion for 2 minutes. 2. Add 2 tablespoons red curry paste, 1 tablespoon ginger, and 3 minced garlic cloves; cook 1 minute. 3. Add 1 can (13.5 oz) coconut milk, 1 can (15 oz) chickpeas, 1 can (14 oz) diced tomatoes, and 1 cup vegetable broth. 4. Simmer for 15 minutes, then stir in 5 cups fresh spinach and cook until wilted (2 minutes). 5. Season with lime juice, salt, and pepper. 6. Serve over rice with cilantro and lime wedges.