- 1 cup chopped onion (we used a yellow onion)
- 1 cup chopped red sweet pepper
- 3 cloves garlic, minced
- 2 cups refrigerated unsweetened coconut milk (we used the So Delicious brand)
- 2 Tbsp. Thai green curry paste (we used Thai Kitchen brand)
- 1/4 tsp. crushed red pepper (optional) (we used it)
- 2 (15-oz. each) cans no-salt-added garbanzo beans, drained (we used regular cans of garbanzo beans)
- 2 cups thinly sliced fresh spinach
- 1/4 cup chopped fresh cilantro
- 2 cups hot cooked brown rice
- Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews (we used them all)
- Take a large saucepan out and set it over medium heat. Add the onion, sweet pepper, and garlic to the skillet, stirring now and then for 3 to 4 minutes or until the vegetables are tender. During those 3 to 4 minutes, add one to two tablespoons of water into the skillet when needed so the food doesn’t get stuck to the skillet (we had to do that repeatedly). Once the vegetables are tender, mix in the coconut milk, curry paste and (if you’re it) the crushed red pepper. Bring the sauce up to a boil, adding in the garbanzo beans. Once it’s at a boil again, stir in the spinach and cilantro until all of the spinach has wilted. Serve the curry over rice, adding on your choice of garnishes.
This tastes good but we’re going to add more crushed red pepper next time since we really didn’t get any spiciness from the dish. All of the toppings made this dish even better but it was the cilantro and green onions that we thought added the most.
This recipe came from Forks Over Knives.
We weren’t paid in any form to promote So Delicious, Thai Kitchen, or Forks Over Knives.
Take care everybody !