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Thai Red Curry Chickpea Stew with Spinach & Lemon Recipe

Stashcook

This is a warm, spicy stew with chickpeas, spinach, and potatoes. It's made with Thai red curry paste and coconut milk. You top it with lemon yogurt for a tangy finish. It's a yummy dinner that makes you feel good!

Ingredients

1 can (400 ml) coconut milk

450 g potatoes, diced

2 cans (400 g each) chickpeas

1 lemon

1 cup plain Greek yogurt

1/4 cup Thai red curry paste

200 g fresh spinach

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons olive oil

Method

1

Wash and dry the fresh produce.

2

Peel and medium dice the potatoes.

3

In a large pot, heat olive oil over medium-high heat. Add the diced potatoes and cook for 5 minutes, until they start to soften.

4

Pour in the coconut milk and add the Thai red curry paste. Stir to combine and bring to a simmer.

5

Drain and rinse the chickpeas, then add them to the pot with the potatoes.

6

Season with salt and pepper, and let the stew simmer for 15 minutes, stirring occasionally.

7

While the stew is simmering, wash the spinach and cut the lemon into wedges.

8

After 15 minutes, add the spinach to the pot and stir until it wilts, about 2 minutes.

9

Remove the pot from heat. Squeeze the juice of half a lemon into the Greek yogurt and stir to combine.

10

Divide the stew between bowls and top each with a dollop of lemon yogurt.

11

Serve with the remaining lemon wedges on the side. Enjoy!

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