Ingredients:
- 2 tablespoons grapeseed oil
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1 tablespoon grated or very finely minced fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (13.5 ounce) can unsweetened coconut milk, well-shaken (such as Thai Kitchen)
- 1 cup vegetable broth
- 1/2 teaspoon kosher salt
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2-3 handfuls baby spinach leaves - more if you like :-)
- 1 tablespoon fresh lime juice
- 1/2 cup coarsely chopped roasted cashews
- fresh cilantro or Italian parsley for garnish
- 3 cups cooked (1 cup raw) pearl barley - use vegetable broth in place of water
Preparation:
Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about four minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about one minute. Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about one minute.
Stir in coconut milk, broth, and salt;
bring to a boil over medium-high. Stir in chickpeas.
Reduce heat to medium and maintain a simmer,
stirring occasionally, until thickened slightly, 15 to 20 minutes. Use a bit of Wondra flour if you're in a hurry. LOL
Remove from heat and stir in spinach; stir until wilted,
about one minute. Stir in lime juice. Serve with cashews, cilantro, and barley. Don't be afraid to blend it all together, either.
Blessed be... and happy cooking!