- Prep Time 10
- Cook Time 15
- Total Time 25 minutes
- Yield 2 1x
Packed with flavor, this luscious one-pot curry combines creamy sauce, hearty veggies and meaty mushrooms and comes together in under 30 minutes.
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Ingredients
1 tablespoon olive oil
3 tablespoons Thai red curry paste
1 (1/2-inch) knob ginger, peeled and minced
1 (15-ounce) can chickpeas, drained and rinsed
1 (14-ounce) can unsweetened coconut milk
8 ounces crimini mushrooms or white button mushrooms, cleaned and quartered
3 cups packed fresh spinach, or 1 1/2 cups frozen spinach, thawed and drained
Chopped fresh cilantro, for garnish
1 or 2 Thai red chilies, thinly sliced, for garnish, optional
2 cups cooked long-grain white rice, for serving
Instructions
- Heat oil in large pot over medium heat. Add curry paste and ginger and cook until fragrant, about 30 seconds.
- Add chickpeas, coconut milk and mushrooms, and bring to a simmer over medium heat. Cook, stirring occasionally, until flavors develop, about 10 to 15 minutes.
- Stir in spinach and cook until wilted, about 1 minute. Transfer to serving bowls. Garnish with cilantro and chilies. Serve with rice and enjoy.
Notes
Make It with Meat: Sauté 1 pound thinly sliced chicken breast in step 1 for 3 to 5 minutes until fully cooked and golden-brown. Add curry paste and ginger as directed.
Make It Quick(er): Substitute 2 cups of jarred coconut curry sauce for the red curry paste, ginger and coconut milk. Substitute 1/2 teaspoon ground ginger for fresh ginger.
Make It with Meat: Sauté 1 pound thinly sliced chicken breast in step 1 for 3 to 5 minutes until fully cooked and golden-brown. Add curry paste and ginger as directed.
Make It Quick(er): Substitute 2 cups of jarred coconut curry sauce for the red curry paste, ginger and coconut milk. Substitute 1/2 teaspoon ground ginger for fresh ginger.
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