Ingredients
Scale
- 1 tablespoon avocado oil (or any neutral cooking oil)
- 1 tablespoon minced garlic
- 3 tablespoons green curry paste (red curry paste can also be used)
- 1 (13.5 oz) can full-fat coconut milk
- ¼ cup all-natural peanut butter
- 2 tablespoons soy sauce (or gluten-free alternative)
- 2 tablespoons brown sugar
- 1 (15.5 oz) can chickpeas, drained and rinsed
- 2 cups baby spinach, chopped
- ½ cup cilantro, minced
- ¼ cup salted roasted peanuts, chopped
- 1 tablespoon lime juice
- Salt to taste (about ¼ teaspoon recommended)
- ½ teaspoon red pepper flakes (adjust to taste)
- Cooked basmati rice for serving
Instructions
- Heat the Oil: In a large non-stick sauté pan, heat the avocado oil over medium heat until warm. This ensures that the spices and garlic will release their full flavors.
- Sauté Garlic and Curry Paste: Add the minced garlic and green curry paste to the pan, stirring frequently for about one minute. This step helps the flavors develop and become more aromatic.
- Create the Sauce: Slowly whisk in the coconut milk, peanut butter, soy sauce, and brown sugar. Stir until the ingredients are fully combined and bring the mixture to a gentle simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Chickpeas and Spinach: Stir in the drained chickpeas, chopped spinach, and minced cilantro. Let the curry cook for a few more minutes until the chickpeas are warmed through and the spinach has wilted.
- Add Peanuts and Lime Juice: Stir in the chopped peanuts and lime juice, mixing well. Taste the curry and adjust seasoning with salt and red pepper flakes as desired.
- Serve and Enjoy: Spoon the curry over a bed of cooked basmati rice and serve immediately.
Notes
How to Avoid Common Mistakes
- Overcooking the Garlic: Garlic burns quickly, which can make the dish bitter. Keep stirring and only cook for about a minute before adding the other ingredients.
- Too Thick or Too Thin Sauce: If the sauce becomes too thick, add a splash of water or extra coconut milk. If it is too thin, let it simmer for a few more minutes to thicken.
- Balancing Flavors: If the curry tastes too sweet, add an extra splash of lime juice. If it is too spicy, add more coconut milk to mellow out the heat.
- Cooking with Meat: If adding chicken or beef, cook it separately first until fully done, then set it aside. Add it back in when incorporating the chickpeas. This prevents overcooking and ensures tender meat.
Efficient Kitchen Prep
- Measure Ingredients in Advance: Having everything ready before cooking makes the process smoother and faster.
- Use Pre-Made Curry Paste: Instead of making your own spice blend, using store-bought curry paste simplifies the process without compromising flavor.
- Batch Cooking: This dish stores well, making it great for meal prep. Consider doubling the recipe and saving leftovers for the week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes