Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Green Vegetable Curry

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.

Get access to everything we publish when you sign up for Outside+ Join today!.

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.

Servings
4

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 284
  • Carbohydrate Content 37 g
  • Cholesterol Content 0 mg
  • 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