30-Minute Vegan Chickpea Curry

Ingredients

• 2 tbsp Olive Oil
• ½ whole Yellow Onion
• 1 whole Red Bell Pepper
• 3 cloves Garlic
• 1 tbsp Red Curry Paste
• 1 ½ tsp Ground Turmeric
• 1 tsp Ground Ginger
• 3 cups Baby Spinach
• 1 can (15 oz) Chickpeas
• 1 can (13.5 oz) Coconut Milk
• 2 tbsp Creamy Peanut Butter
• 1 whole Lime
• ¼ cup Fresh Cilantro
• 1 ½ cups Basmati Rice

Instructions

1. Cook the basmati rice according to package directions.
2. Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook until softened, about 7 to 8 minutes.
3. Stir in the garlic, red curry paste, ground turmeric, and ground ginger. Cook for 2 minutes until fragrant. Season with salt and pepper to taste.
4. Add the baby spinach and cook until wilted, about 1 to 2 minutes. Add the chickpeas and stir to coat in the spice mixture.
5. Pour in the coconut milk and add the peanut butter. Stir to combine and bring the mixture to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the sauce thickens.
6. Stir in the fresh lime juice and taste, adjusting seasonings as needed. Spoon over basmati rice and top with fresh cilantro.