- 1 tablespoon neutral oil plus more if needed
- 1 yellow onion peeled and sliced into half-moons
- 5 ounces shiitake mushroom caps thinly sliced
- 6 cloves garlic peeled and minced
- 1 jalapeño or Thai green chili trimmed and minced, optional
- 4 ounce can green curry paste
- 4 cups water or stock
- 1 tablespoon brown sugar
- 2 15- ounce cans chickpeas drained and rinsed
- 5 ounces spinach roughly chopped
- ½ cup fresh cilantro leaves roughly chopped
- 7 ounce can coconut cream
- Salt to taste
For serving:
- Cooked jasmine rice
- Thai basil leaves optional
- Lime wedges optional
Cook the onions:
Heat oil in a wide pot over medium heat. Add the yellow onion and cook briefly until it just begins to sweat. Add the shiitake mushrooms and cook for 10 minutes, stirring regularly, until the mushrooms and onions just begin to turn golden brown.
Simmer the chickpeas:
Pour the water into the paste and stir to incorporate. Bring to a boil and season liberally with salt. Add the brown sugar and the chickpeas. Reduce heat and simmer, uncovered, for 30 minutes until the broth reduces down. Taste and season again to your preferences.
Finish the green curry chickpeas:
Calories: 329kcal | Carbohydrates: 38g | Protein: 12g | Fat: 17g | Sodium: 36mg | Fiber: 10g | Sugar: 9g | Vitamin C: 14mg