Description
A delicious chickpea and coconut milk curry with a hint of red curry paste.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 2 cups fresh spinach
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil, diced onion, and minced garlic. Sauté until soft and fragrant, about 5 minutes.
- Stir in the chickpeas and red curry paste; mix well.
- Add the coconut milk and spinach; let simmer for about 5 minutes until the spinach wilts.
- Transfer the mixture to a baking dish and bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving with rice or naan.
Notes
- This curry pairs well with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg