• 1 cup chopped onion
  • 1 cup chopped red sweet pepper
  • 3 cloves garlic, minced
  • 1 1/2-2 cups refrigerated unsweetened coconut milk
  • 2-3 Tbsp. Thai green curry paste (start with 2 Tbsp, add more if desire a more intense flavor)
  • 1/4 tsp. crushed red pepper (optional)
  • 2 15-oz cans garbanzo beans, drained and rinsed
  • 1/4-1/2 cup vegetable broth or water for dry saute
  • 2 cups roughly chopped fresh spinach
  • 1/4 cup chopped fresh cilantro
  • 2 cups hot cooked brown rice
  • Salt and pepper if desired

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: