Quick Chickpea And Vegetable Coconut Curry 1769478499445 Ptoi

Ingredients

• 15 oz Canned chickpeas, drained and rinsed
• 14 oz Full-fat coconut milk
• 1 medium Yellow onion, diced
• 1 large Red bell pepper, chopped
• 2 cups Fresh spinach
• 2 tablespoons Yellow curry powder
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 1 tablespoon Coconut oil
• 0.5 cup Vegetable broth
• 1 tablespoon Lime juice(optional)

Instructions

1. 1

   Heat the coconut oil in a large skillet or pot over medium heat.

2. 2

   Add the diced onion and bell pepper, sautéing for 5 minutes until softened.

3. 3

   Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until fragrant.

4. 4

   Pour in the coconut milk and vegetable broth, stirring to combine the spices.

5. 5

   Add the chickpeas and bring the mixture to a gentle simmer for 10 minutes to thicken.

6. 6

   Fold in the fresh spinach and cook for 2 minutes until just wilted.

7. 7

   Remove from heat and stir in the lime juice for a bright finish.

8. 8

   Serve hot over basmati rice or with toasted naan bread.