Recipe Details
Ingredients
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2tablespoonsgrapeseed oil
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½cupchopped yellow onion
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1tablespoonminced garlic
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1tablespoongrated fresh ginger
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2tablespoonsThai red curry paste
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1(13.5 ounce) canunsweetened coconut milk, well-shaken (such as Thai Kitchen)
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1cupvegetable broth
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½teaspoonkosher salt
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2(15 ounce) canschickpeas, rinsed and drained
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3cupsbaby spinach leaves
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1tablespoonfresh lime juice
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½cupcoarsely chopped toasted cashews
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fresh cilantro for garnish
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2cupscooked rice
Cooking Directions
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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.
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Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
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Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories480 | |
| % Daily Value * | |
| Total Fat 40g |
51% |
| Saturated Fat 21g |
104% |
| Sodium 641mg |
28% |
| Total Carbohydrate 37g |
13% |
| Dietary Fiber 3g |
11% |
| Protein 11g |
21% |
| Potassium 505mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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