a quick curry for the perfect rainy day dinner! takes 30 minutes & is so dang satisfying.
:: I sautéed 1/2 a onion, 1 red bell pepper & 1 zucchini in avocado oil with a heavy pinch of salt over medium high heat for 5-6 minutes ( until tender & gaining color ).
:: I moved the heat to medium low & added 1 chopped garlic clove, 1 inch chopped fresh ginger & 1 heaping tablespoon of red curry paste — let this cook for another 2 minutes.
:: then I added drained chickpeas, 1 can coconut milk & a couple large handfuls of fresh spinach.. covered & let simmer for 10 minutes. *check for salt after this*
:: after that I added the zest & juice of a lime & served with rice!
xx
ellyn
INGREDIENTS:
• avocado oil
• 1/2 onion
• red bell pepper
• zucchini
• garlic clove
• 1 inch fresh ginger
• 1 heaping tablespoon red curry paste
• 1 can chickpeas – drained
• 1 can coconut milk – full fat
• 2 cups fresh spinach
• zest & juice of a lime
• salt
