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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 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
- 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