Thai-Inspired Coconut Chickpea & Spinach Curry

Method

1. 1

   Prep the ingredients

   On a cutting board, drain and rinse the chickpeas, dice the onion, mince the garlic, roughly chop the spinach, and cut the lime into wedges.
2. 2

   Cook the rice

   In a medium saucepan, combine the jasmine rice with 600 ml water and bring to a boil over high heat; cover, reduce to low, and cook.

   16 min
3. 3

   Soften the aromatics

   Heat the canola oil in a large deep skillet over medium heat. Add the onion and garlic; stir often.

   6 min

   Tip: Lower the heat if the garlic begins to color before the onion softens.

4. 4

   Simmer the chickpeas

   Stir the red curry paste into the skillet over medium heat, then add the chickpeas and coconut milk. Simmer gently, stirring occasionally; season with 1/2 tsp salt and a few grinds of black pepper.

   10 min

   Tip: Curry paste salt levels vary, so taste before adding extra salt.

5. 5

   Wilt and serve

   Fold the spinach into the skillet over low heat and stir. Taste and adjust salt and black pepper; serve over rice with lime wedges.

   3 min