Thai Chickpea Coconut Curry

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

Servings: 4-6  


Ingredients:

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


Directions:

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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