Serving: 2
Prep/Cook Time: 15 minutes
Ingredients
- 1 Tbsp red curry paste
- 1 400 ml can of coconut milk
- 1 15 oz. can chickpeas, drained
- ½ lime, juice
- 1 cup spinach, roughly chopped
- 2 Tbsp fresh cilantro, chopped
- salt, to taste
Optional Add-ins:
- sriracha sauce, as needed
- sliced hot chile peppers
- vegetable of your choice: Snow peas, broccoli, cauliflower, green beans, cut into bite-sized pieces
Instructions
- In a pan, bring the coconut milk, curry paste, and chickpeas to a gentle simmer.
- Simmer 10-15 minutes until the sauce has reduced and is slightly thicker. If adding vegetables, add them at this step. Cooking times may vary depending on the vegetable used.
- Taste for seasoning, and add salt if needed
- Stir in lime juice and cilantro
- Serve as is, or over rice or noodles
