Chickpeas in aromatic red curry sauce, coconut milk, veggies, and rice create a flavorful plant-based main.
# Components:
→ Chickpea Curry
01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste (vegetarian or vegan)
06 - 1 can diced tomatoes (15 ounces)
07 - 1 can coconut milk (14 ounces, full fat or light)
08 - 2 cans chickpeas, drained and rinsed (15 ounces each)
09 - 2 teaspoons soy sauce or tamari (gluten-free if needed)
10 - 1 teaspoon maple syrup or sugar
11 - 1 red bell pepper, thinly sliced
12 - 2 cups baby spinach
13 - Salt and freshly ground black pepper, to taste
14 - Juice of 1 lime
→ For Serving
15 - 4 cups cooked jasmine or basmati rice
16 - Fresh cilantro leaves
17 - Sliced scallions
18 - Lime wedges
19 - Sriracha or chili flakes (optional)
# Directions:
01 - Heat coconut oil in a large skillet or pot set over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger. Continue to cook for 1 minute, allowing the flavors to develop.
03 - Add Thai red curry paste, stirring constantly for 1 to 2 minutes until aromatic.
04 - Pour in diced tomatoes and coconut milk. Stir to create a cohesive sauce.
05 - Add chickpeas, soy sauce, maple syrup, and sliced bell pepper. Bring mixture to a gentle simmer.
06 - Allow curry to cook for 10 to 12 minutes, stirring occasionally, until bell pepper is tender and sauce thickens.
07 - Stir in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, pepper, and lime juice.
08 - Serve curry over cooked rice. Top with cilantro, scallions, lime wedges, and a small drizzle of sriracha or chili flakes if desired.
