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Thai Green Curried Garbanzo Beans

This colorful, flavorful, and healthy recipe for Thai Green Curried Garbanzo Beans is from Forks Over Knives, where you can find delicious whole-food, plant-based recipes, and tips to help you get started on a WFPB lifestyle. The recipe makes 7 cups. Serve as a main dish anytime you have a craving for Thai curry. You (and your guests) won’t be disappointed when Thai Green Curried Garbanzo Beans is on the table!

Ingredients

• 1 cup chopped onion
• 1 cup chopped red sweet pepper
• 3 cloves garlic, minced
• 1 1/2-2 cups refrigerated unsweetened coconut milk
• 2-3 Tbsp. Thai green curry paste (start with 2 Tbsp, add more if desire a more intense flavor)
• 1/4 tsp. crushed red pepper (optional)
• 2 15-oz cans garbanzo beans, drained and rinsed
• 1/4-1/2 cup vegetable broth or water for dry saute
• 2 cups roughly chopped fresh spinach
• 1/4 cup chopped fresh cilantro
• 2 cups hot cooked brown rice
• Salt and pepper if desired
• Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews or peanut

Instructions

In a 6 qt. saucepan, over medium heat, dry saute the onion until light brown, 2-4 minutes, adding broth one tablespoon at a time to prevent burning.  Add sweet pepper and garlic and cook 2-4 minutes more until tender, stirring occasionally and adding a bit more broth if sticking.

Stir in coconut milk (start with 1 1/2 cups, based on how much liquid you want), garbanzo beans, curry paste, and if desired, red pepper flakes. Bring to a boil, turn down the heat, and simmer for 10 minutes.  Stir in the spinach and cilantro just until spinach has wilted. 

Serve over rice. Top with desired garnish. A squeeze of lime over makes the flavors pop.

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