Thai Green Curry with Chickpeas and Spinach

Ingredients

• 1 can (400ml) coconut milk
• 1 cup cooked chickpeas
• 200g fresh spinach
• 3 tbsp Thai green curry paste
• 1 red bell pepper, sliced
• 150g mushrooms, sliced
• 3 cloves garlic, minced
• 1 tbsp lime juice
• 1 tsp fish sauce substitute (soy sauce or tamari)
• 8-10 Thai basil leaves
• 1 tbsp coconut oil
• 1 cup vegetable broth

Method

1. Heat coconut oil in a pot and fry curry paste with minced garlic for 1-2 minutes until fragrant.
2. Add coconut milk and vegetable broth; bring to a gentle simmer.
3. Stir in sliced bell pepper, mushrooms, and chickpeas; simmer for 8 minutes until vegetables soften.
4. Add spinach, lime juice, and soy sauce; cook for 2 minutes until spinach wilts.
5. Taste and adjust seasoning with lime or soy sauce as needed.
6. Garnish with fresh Thai basil and serve over jasmine rice.