Packed with flavor, this luscious one-pot curry combines creamy sauce, hearty veggies and meaty mushrooms and comes together in under 30 minutes.
One-Pot Mushroom Coconut Curry with Spinach and Chickpeas
Packed with flavor, this luscious one-pot curry combines creamy sauce, hearty veggies and meaty mushrooms.
Packed with flavor, this luscious one-pot curry combines creamy sauce, hearty veggies and meaty mushrooms.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Yield
2
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.