
This recipe takes only 25-30 minutes to make and serves 2-3 people.
Want to find another amazing way to eat your greens? Well than this super delicious and easy Thai inspired curry packed with flavor and greens is definitely a must try!
Curries are also perfect to use up leftover vegetables and make in big badges to prep meals. Feel free to also use other greens and veggies and make it your own. It’s whole foods (if you leave out the oil and use a little water to sauté instead) plant-based/vegan, gluten and soy free.
Ingredients for the curry:
- 1/2 tbsp. wok or rapeseed oil
- 1 medium red onion
- 3 cloves of garlic
- 1-2 red cayenne chillies
- 1 thumb of ginger
- 4 kaffir lime leaves (or use organic lime zest)
- 1 tbsp. Garam Masala powder
- 1 tsp. galangal root powder or a thumb of fresh galangal root, diced
- 900g frozen (diced) spinach
- 1 cup or 250ml coconut milk
- 1/2 cup or 125 ml veggie broth
- 400g or 1 big can cooked chickpeas
- A little salt to taste
Other ingredients:
- A big hand full of fresh chopped cilantro or parsley
- sprouts of choice, I used radish sprouts
- Lime juice
- Cooked whole grain rice or naan breads to serve it with.
Directions:
- Depending on what you would like to serve the curry with, you might have to cook the rice according to the package or prepare the naan breads.
- To a deep pan or a pot with a lid, add the oil. Peel and dice the onion and garlic, peel and grate or dice the ginger, wash and dice or slice the chili and add it all to the pan with oil. Heat the pan to medium high heat and sauté until the onion softens.
- Meanwhile wash the kaffir lime leaves, cut out/remove the middle nerve of the leave if this is thick and hard. Dice the leaves and add them together with the garam masala and the galangal to the pan and sauté until fragrant. Keep an eye on it because with the dry spices it can burn quickly.
- When fragrant, add the spinach, coconut milk and broth. Stir and cover with the lid and let simmer until the spinach did thaw completely. Try stirring and breaking it up sometimes to make it thaw faster and don’t burn it.
- As soon as the spinach has thawed, rinse and drain the chickpeas and add them to the spinach curry and stir it in. Let simmer for a few more minutes and add a pinch of salt to taste if needed.
- Serve with rice or naan and topped with cilantro or parsley, sprouts and lime juice. Enjoy!
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