• 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 2 cups refrigerated unsweetened coconut milk
  • 2 tablespoons Thai green curry paste
  • ¼ teaspoon crushed red pepper (optional)
  • 2 15-oz cans garbanzo beans, drained
  • 2 cups thinly sliced fresh spinach
  • ¼ cup chopped fresh cilantro
  • Optional garnishes: fresh cilantro, lime wedges, sliced green onions and toasted cashew.

Makes 7 cups. Serve with brown rice or any other whole grain.

In a large saucepan cook onion, bell pepper, and garlic over medium heat for 5 minutes or until tender, stirring occasionally and adding water, 1 or 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to a boil; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over hot brown rice or other whole grai.