Name: Thai Green Curry Chickpeas with Spinach
Prep time: 25 min
Total time: 30 min
Ingredients: 1 cup chopped onion; 1 cup chopped red bell pepper; 3 cloves garlic, minced; 2 cups refrigerated unsweetened coconut milk; 2 tablespoons Thai green curry paste; ¼ teaspoon red pepper flakes (optional); 2 15-oz. cans no-salt-added chickpeas, drained; 2 cups thinly sliced fresh spinach; ¼ cup chopped fresh cilantro; 2 cups hot cooked brown rice; Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews

Prep-time: 25 minutes / Ready In: 30 minutes
Makes 7 cups
print/save recipe

Please enter your email to continue.

Email

Cancel

Not sure what to do with those extra cans of chickpeas (aka garbanzo beans) in your pantry? This quick and healthy meal transforms them into a fragrant curry with spinach and red bell pepper. Green curry paste infuses the dish with Thai flair, while coconut milk adds luscious creaminess, which a bed of brown rice soaks up. But the best part of this recipe might be the garnishes: Sprinkle everything with freshly squeezed lime juice, cilantro, scallions, cashews, sliced Thai chiles, or any other toppings that delight your taste buds!

For more inspiration, check out our Top 21 Healthy Chickpea Recipes.

By Nancy Macklin, RDN, Mar 11, 2022

Ingredients

1 cup chopped onion
1 cup chopped red bell pepper
3 cloves garlic, minced
2 cups refrigerated unsweetened coconut milk
2 tablespoons Thai green curry paste
¼ teaspoon red pepper flakes (optional)
2 15-oz. cans no-salt-added chickpeas, drained
2 cups thinly sliced fresh spinach
¼ cup chopped fresh cilantro
2 cups hot cooked brown rice
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews

Instructions

In a large saucepan cook onion, bell pepper, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to boiling; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over rice. Top with desired garnishes.

tags:

(6)

10 Comments

Comments (10)

(4.17 from 6 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Robin Plante7 months ago

The smell is amazing and it’s deliciously yummy!!

Jodi B7 months ago

loved it with almost a full bottle of green curry paste, 2 more pieces of garlic, the cashews and lime. very yummy!

B Pfender9 months ago

The ingredients are all delicious. The dish looks beautiful. However, the end result is bland. I did not add the red pepper flakes. I would double the paste and salt. Green onions, lime juice and crumbled salted cashews would improve the dish, as well. I’m glad that I tried this recipe. It looks lovely and has potential.

Nancy1 year ago

Your recipes never say the servings. Would you be able to update the app with this information

Bruce & Lori1 year ago

My husband made this tonight. It was so delicious. We would give this a 10 if we could.

Whit1 year ago

Tasteless and way too heavy on the coconut milk for my taste. I added 1+ cup of water with 3 tsp. of low-sodium No Chicken Better than Bullion, and increased the Thai green curry paste to a full jar (Thai Kitchen) and it was better.

Kevin1 year ago

What kind of onion – green?

Monica2 years ago

what can I use in place of the coconut milk, high cholesterol

Judy7 months ago

There is zero cholesterol in coconut milk

Su Franklin2 years ago

Try almond milk with some coconut flavoring.

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author