With the transition from winter to spring comes the desire for lighter meals. Yet for most of us, it’s still doesn’t feel like spring outside. So while our brain is sending signals for spring-like food, our bodies are still craving meals that warm us up.
This curry is the ideal trade off. Yam and chickpeas, the two of which are generous yet will not overload you, are swimming in a velvety coconut milk stock that is rich with Thai red stew glue and zesty ginger.
However long you go after a Thai red curry glue that doesn’t contain fish sauce (we like the Thai Kitchen brand, which is not difficult to track down at supermarkets), this dinner is veggie lover. It’s likewise normally without gluten. However, regardless of whether you eat meat, dairy, and gluten, this dish will fulfill. It’s healthy, sufficiently hot, and asks to be served over steamed rice to absorb all the smooth sauce. Gracious, and on the off chance that you required one more motivation to make this curry ASAP, the entire thing meets up in less than 30 minutes.
- 1 tablespoon vegetable or coconut oil
- 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
- 2 cloves garlic, minced
- 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
- 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (13- to 14-ounce) can full-fat coconut milk
- 1/2 cup water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (5-ounce) bag baby spinach (about 5 packed cups)
- Juice from 1 medium lime (about 2 tablespoons)
- Cooked rice, for serving (optional).
- Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
- Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
- Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.