I made this curry a few weeks back for David and I on a Friday night. It was so easy to put together, and we ate it while we watched Captain Phillips. Holy cow! Talk about an intense movie. I was a little apprehensive about watching Captain Phillips, but I ended up really enjoying it. It was one of those movies that when it’s over you have to do some research for yourself. I needed to know more! If you haven’t seen it, I definitely recommend it.
Anyway, back to this meal. So, after making it that Friday night I knew I’d be making it again. For starters it comes together realllllyyy quick! I wanted to call this 20 Minute Veggie Red Curry because for an experienced cook, it could come together in 20 minutes, but I don’t want ya’ll to think I’m a liar if it takes you longer to prepare. It’s really easy though! I mean, I’m sure you can all handle slicing some mushrooms (if you don’t buy presliced) and chopping some green onions. That’s about it for your prep work!
It’s got a nice curry flavor (obviously) and it’s definitely not too spicy if you’re worried about that. Heck, if you really like spicy add in a jalapeno pepper with the seeds or maybe some red pepper flakes. Take this recipe as a guide and add to it however you see fit. Out of chickpeas but have black eyed peas? Sub it! Outta spinach but got kale? Perfect! I served this over quinoa and it’s kind of like a quinoa curry soup since there is a lot of liquid but I like it like that. I also served a side of roasted broccoli with it, but you could even add the broccoli directly in the pan and it’d be delish. I’m just trying to get the point across that this dish is highly adaptable. Have fun with it and enjoy it!
25 Minute Veggie Red Curry
1 (13.5 oz) can coconut milk
1 tablespoon tomato paste
2 tablespoons red curry paste
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon salt
1 (15 oz) can chickpeas, drained
1 (8 oz) package sliced mushrooms
4 green onions, chopped
1 (5 oz) bag fresh spinach
Cooked quinoa or rice, to serve
1. Pour coconut milk into a medium pot. Fill emptied can up with water and mix that with the coconut milk. Bring coconut mixture to a boil. Stir in tomato paste, curry paste, lemon juice, brown sugar, chili powder, and salt.
2. Stir in chickpeas, mushrooms, green onions, and spinach. Reduce heat to low and simmer for 15 minutes. Serve veggie curry over quinoa or rice.