This creamy green coconut curry transforms everyday ingredients into a vibrant, comforting meal. With chickpeas simmered in a silky, herb-infused sauce, it’s both nourishing and incredibly quick to make—perfect for nights when you crave something warm and flavorful but don’t want to spend much time in the kitchen. Serve over Thai rice noodles for an easy, plant-powered comfort bowl.
Ingredients
2 tablespoons
avocado oil
2 tablespoons
Thai green curry paste
2 cans
coconut milk
½ cups
water
1 bunches
cilantro
3 cloves
garlic
peeled
1
thai chili peppers
(optional)
1 teaspoons
sea salt
1 medium
zucchini
cut into half moons
2 cups
cooked
chickpeas
6 cups
baby spinach
(or baby kale)
Garnishes
1
limes
cut into wedges
1 handfuls
cilantro
