Chickpea Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Tbsp olive oil or coconut oil

1/2 yellow onion, finely chopped

1 small red bell pepper, thinly sliced

3 garlic cloves, minced

1 Tbsp Thai red curry aste

1 1/2 tsp ground turmeric

1 tsp ground ginger

1/2 tsp black pepper

3 cups fresh baby spinach or chopped kale

1 (15-oz) can chickpeas, drained and rinsed

2 cups unsweetened almond, cashew, or coconut milk

2 Tbsp creamy peanut butter

1/2 tsp salt (or more to taste)

1 to 2 Tbsp fresh lime juice to taste

Cooked rice, quinoa, cauliflower rice, or fresh naan

Optional garnishes

Finely chopped fresh cilantro, a dollop of yogurt, and/or pickled shallots

Directions

1. Heat oil in a large skillet over medium. Add onion and bell pepper; cook until soft, about 7 to 8 minutes.

2. Stir in garlic, red curry paste, turmeric, ginger, and black pepper; cook until aromatic, about 2 minutes.

3. Stir in spinach or kale and cook until the greens wilt, about 1 to 2 minutes.

4. Add chickpeas and stir to coat in spices. Add milk, peanut butter, and salt, and bring mixture to a gentle simmer for 12 to 15 minutes, until the curry sauce thickens.

5. Stir in fresh lime juice. Taste and adjust seasonings as needed (you may want a pinch more salt).

6. Spoon curry over grain of choice and add desired garnishes.

Notes

From Rachel: When I made this, I thought adding the spinach so soon would make it far too wilty. Plus, I was out 😁. So instead we added a can of baby corn (drained and rinsed) which has no flavor like spinach, and a cup of chopped broccoli, which does have flavor hence only 1 cup. We also thought it tasted better with a few tablespoons of brown sugar.

Nutrition

• Serving Size: 0.75 cup curry
• Calories: 258 kcal
• Total Fat: 15 g
• Saturated Fat: 1.5 g
• Sodium: 670 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 9 g