Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Check the ingredients list on the curry-paste label to make sure it doesn’t contain fish sauce for flavoring. Serve with steamed rice.
- 1 6-oz. bag baby spinach (8 cups), divided
- 1 1/4cups packed cilantro, divided
- 1/3 cup Thai green curry paste
- 1 2-inch piece (1/2 oz.) peeled fresh ginger, cut into 4 pieces
- 2 large garlic cloves, peeled
- 1 Tbs. vegetable oil
- 1/4 tsp. ground coriander
- 11/2 cups cooked chickpeas, or one 15-oz. can chickpeas, rinsed and drained
- 1 13-oz. can light coconut milk
- 1 12-oz pkg. cubed butternut squash (3 cups)
- 2 medium carrots, sliced on diagonal into 1-inch pieces
- 1 Japanese eggplant, halved and cut into 1-inch slices
- 1 Kaffir lime leaf, optional
1 Blend 1 cup spinach, 1 cup cilantro, curry paste, ginger, garlic, oil, and coriander to coarse paste in food processor.
2 Bring curry paste mixture, 1 cup water, chickpeas, coconut milk, butternut squash, and carrots to a simmer in large saucepan. Cover, reduce heat to medium-low, and simmer 5 minutes. Add eggplant and kaffir lime leaf, if using. Cover and simmer 5 minutes more, or until vegetables are tender.
3 Stir in remaining spinach, and cook 1 minute, or until just wilted. Sprinkle curry with remaining ¼ cup cilantro.
Make-ahead instructions: Prepare curry through step 2, and store three to five days in fridge. Reheat, and stir in spinach and sprinkle with cilantro (step 3) just before serving.
- Calories: 284
- Carbohydrate Content: 37 g
- Fat Content: 11 g
- Fiber Content: 9 g
- Protein Content: 10 g
- Saturated Fat Content: 6 g
- Sodium Content: 154 mg
- Sugar Content: 10 g