From Forks Over Knives
Makes 7 cups
Optional garnishes: fresh cilantro, lime wedges, sliced green onions, and/or toasted cashews or peanuts
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.
Watch me make this recipe on my YouTube cooking show: