Thai Chickpea and Spinach Stew
This hearty vegan stew is so delicious and full of flavour, you'll never miss the meat and dairy!
Servings: 6
Ingredients
- 3 tablespoons olive oil coconut oil may be substituted
- 1 large sweet onion, diced sweet yellow or red
- 3 cloves garlic. minced finely minced
- 1 tablespoon fresh ginger, minced (or sub in 2 tsp ground ginger)
- 1 teaspoon ground coriander
- 1 15-ounce can chickpeas drained and rinsed
- 2 14-ounce cans coconut milk lite or regular
- 1 cup shredded carrots
- 2 tablespoons Thai red curry paste
- 3 tablespoons peanut butter
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 cups fresh spinach (kale can be subbed)
- 1 large red bell pepper, sliced thin
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fresh cilantro finely chopped for garnishing (basil may be substituted)
- green onions sliced or chives for garnishing optional
Instructions
- To a large skillet, add the oil and onion, and sauté over medium heat until the onion begins to soften about 5 minutes.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant.
- Add the chickpeas, coconut milk, carrots, Thai curry paste, peanut butter, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
- Add the spinach and red pepper and cover the skillet with a lid to encourage the spinach and red pepper to soften, about 1 to 2 minutes. Stir to incorporate the all of the ingredients.
- Add the lime juice, brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Will keep airtight in the fridge for up to 1 week.