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Description
Incorporating this One-Pot Mushroom Coconut Curry with Spinach and Chickpeas into your weekly meal rotation not only adds variety to your palate but also ensures a healthy and balanced diet. The earthy aroma, creamy coconut base, and the burst of flavors from the spices will surely leave you reaching for seconds.
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 oz. Monterey Mushrooms®, (Whites or Baby Bellas)*, sliced or 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
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
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! In step 1, cook 1 pound of thinly sliced chicken breast in a sauté pan for 3 to 5 minutes until it is fully cooked and has a golden-brown color. Follow the instructions to add curry paste and ginger.
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