Description
A flavorful and nutritious dish featuring chickpeas in a creamy coconut milk sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 can chickpeas, rinsed
- 1 can coconut milk
- 2 tablespoons curry paste (red or green)
- 1 cup vegetable broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups spinach (or kale)
- 2 tablespoons lime juice
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare Ingredients: Rinse the canned chickpeas and chop the garlic and ginger. Wash the spinach.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add garlic and ginger, stirring for 2-3 minutes until fragrant.
- Add Curry Paste: Stir in curry paste and cook for about a minute.
- Incorporate Coconut Milk and Broth: Add coconut milk and vegetable broth, stirring to combine. Simmer gently.
- Introduce Chickpeas: Add chickpeas, stirring to coat them in sauce. Simmer for about 10 minutes.
- Add Greens: Fold in spinach or kale and let wilt for 2-3 minutes.
- Season and Finish: Stir in lime juice and season with salt and pepper.
- Serve: Serve warm over rice or quinoa.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to three months.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpeas, coconut milk, Thai recipe, vegan dinner, healthy meal
