Coconut Chickpea Curry

Name: Coconut Chickpea Curry
Cook time: 20 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 tablespoons grapeseed oil; 0.5 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; 0.5 teaspoon kosher salt; 2 (15 ounce) cans chickpeas, rinsed and drained; 3 cups baby spinach leaves; 1 tablespoon fresh lime juice; 0.5 cup coarsely chopped toasted cashews; fresh cilantro for garnish; 2 cups cooked rice

This is an easy and delicious vegetarian curry with coconut milk, chick peas, and spinach. Serve over rice.

2 tablespoons grapeseed oil
0.5 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
0.5 teaspoon kosher salt
2 (15 ounce) cans chickpeas, rinsed and drained
3 cups baby spinach leaves
1 tablespoon fresh lime juice
0.5 cup coarsely chopped toasted cashews
fresh cilantro for garnish
2 cups cooked rice