Thai Chickpea Coconut Curry – An easy one-skillet Curry that’s ready in 20-25 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and healthy but tastes like comfort food!!
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium onion, diced small
1 can of chickpeas
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk
1 to 1 1/2 cups shredded carrots
2 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste, I use 3 tablespoons)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon fresh lime juice
1 tablespoons brown sugar
1/4 cup fresh cilantro or basil, finely chopped
rice, quinoa, or naan, optional for serving
Note: Get all your ingredients out and ready prior to starting. Makes things nice and easy!
In a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
Add the garlic, ginger, coriander, cook for about 1 minute, or until fragrant; stir frequently.
Add the coconut milk, carrots, chickpeas, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly. I prefer mine a bit thicker and creamier.
Add the spinach, cilantro or basil, brown sugar, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Adjust any additional flavoring as needed, example curry paste, salt, pepper to taste.
Serve immediately with rice, quinoa or nan bread. Curry is best warm.
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