Step 1

Heat 1/4 cup of the coconut milk in a large skillet over medium heat. Add the chopped onion and sauté 4 to 5 minutes until softened.

Step 2

Add the garlic, Thai green curry paste, turmeric, salt, and pepper and stir well to incorporate. Sauté 1 to 2 minutes until fragrant.

Step 3

Add the diced tomatoes, mixed vegetables, chickpeas, and remaining coconut milk. Stir to combine. Raise heat to bring to a low boil, then turn down heat to medium-low and simmer for 15 minutes.

Step 4

Stir in a handful of fresh spinach.

Step 5

Add a squeeze of fresh lime juice (about 1/4 of a lime) and stir.

Step 6

Optional: If you want a thinner sauce, add 1/4 to 1/2 cup of vegetable broth.

Step 7

For serving: garnish with chopped cilantro and chopped peanuts, if desired, and serve with cooked rice, noodles, or naan.