Recipe information
Ingredients for - Coconut Chickpea Curry
6. Unsweetened coconut milk, well-shaken (such as Thai Kitchen) - 1 (13.5 ounce) can
12. Coarsely chopped toasted cashews - ½ cup
13. Fresh cilantro for garnish - ½ cup
How to cook deliciously - Coconut Chickpea Curry
1. Stage
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.
2. Stage
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
3. Stage
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.
