Ingredients

• 2 tablespoons grapeseed oil
• 0.5 cups chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 1 , 13.5 ounce
• 1 cup vegetable broth
• 0.5 teaspoons kosher salt
• 2 , 15 ounce
• 3 cups baby spinach leaves
• 1 tablespoon fresh lime juice
• 0.5 cups coarsely chopped toasted cashews
• fresh cilantro for garnish
• 2 cups cooked rice

Instructions

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

Nutrition per serving