Spring finally sprung, and then decided to take a nap...We were enjoying sun and warm weather and then the winds started and temperatures took a dip. Thinking warm thoughts, lunch was this delicious and hearty chickpea coconut curry filled with a mix of cool season and early spring green veggies! Here's my recipe:

Chickpea & Green Veggie Coconut Curry

By Emily (Cooking for Kishore)

Ingredients

• 15.5 oz can of Chickpeas
• 1 small Acorn Squash, cubed
• 1.5 cups Broccoli florets
• 2 cups, Fresh Spinach
• 1 bunch of Cilantro
• 1 medium Red Onion, chopped
• 2 Tbsp Red Curry Paste
• 1 tsp Ginger Garlic Paste
• 13.5 oz can of Coconut Milk
• 2 Tbsp Chili Oil
• 1 Lime

Instructions

1. Heat the Chili Oil and add the red curry paste and ginger garlic. Heat till fragrant.
2. Add the onions and the squash, mix till throughly covered then add the coconut milk.
3. Add chickpeas and cilantro then simmer covered till squash is fork tender, 10 minutes.
4. Add the broccoli cooking for 2-3 minutes, then add the spinach and cook till bright green.
5. Add freshly squeezed lime juice and mix. Serve with Rice and garnish with cilantro.

Yield: 4-6
Prep Time: 5 mins.

Cook time: 15 mins.
Total time: 20 mins.
Tags: chickpea curry, chickpea & green veggie curry, chickpea red curry recipe, vegetarian recipe, vegan recipe

Enjoy!

I have entered this post to My Legume Love Affair #118, hosted by Srividhya at Vidhya's Home Cooking and Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook. I have also entered this post in Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog.