Coconut Green Curry with Spinach and Chickpeas
Curries are one of our favorite ways to pack our plate with vegetables. In the spring, you can use lots of healthy greens like spinach, kale or chard. Chickpeas add healthy protein and brown rice on the side provides added fiber.
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Instructions
Heat the oil in a large pot over medium-high heat. Add the spinach and scallions and cook, tossing occasionally, until wilted. Clear a small space in the bottom of the pan and add the curry paste; cook it, stirring constantly, for a minute, until it is very fragrant.
Add the coconut milk and chickpeas and turn the heat down to medium. Simmer the curry, stirring occasionally, until it thickens slightly, about 5 minutes. Add the peas and cook for another two minutes, until the peas are heated through. Serve with a lime wedge, fresh cilantro leaves and brown rice.
