Coconut Chickpea Curry

Ingredients

• 2 tablespoons grapeseed oil
• ½ cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
• 1 cup vegetable broth
• ½ teaspoon kosher salt
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 3 cups baby spinach leaves
• 1 tablespoon fresh lime juice
• ½ cup coarsely chopped toasted cashews
• fresh cilantro for garnish
• 2 cups cooked rice

Instructions

1. Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
2. Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
3. Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
4. Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
5. Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.