1/2 white onion, finely chopped
1 orange bell pepper, chopped into small squares
3 cloves garlic, finely minced
~1 T fresh ginger, zested (1 inch piece)
2 T thai green curry paste
1 t onion powder
1/2 t garlic powder
1 t ginger powder
1/2 t red chili flakes, more to taste
1 t salt, more to taste
1/2 t pepper, more to taste
1 can full fat coconut milk
2 T agave or honey
1 15 oz. can kidney beans or chickpeas (drained and rinsed)
3 handfuls of frozen spinach
2 t apple cider vinegar, rice vinegar (or 1/2 lime, juiced)
1 1/2 cup brown rice
3 cup water
HOW TO MAKE
Begin cooking your rice as instructed on packaging. On medium heat, sauté chopped onion and cook for 5 minutes until softened.
Add chopped pepper and cook for ~3 minutes until fragrant. Add fresh ginger, garlic, curry paste, onion powder, garlic powder, salt, pepper, red chili flakes. Saute for 30 seconds.
Add beans, coconut milk, agave, and vinegar, stir to combine. Bring to a boil, cover and reduce to a simmer for 20 minutes. The curry will thicken during this time. Depending on how hot your skillet is you can always add water to thin at the end.
Before serving add spinach and toss until wilted. Serve with rice and more red chili flakes.