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Thai Red Curry Chickpea Stew with Spinach & Lemon Recipe

Thai Red Curry Chickpea Stew with Spinach & Lemon recipe


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!


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


Wash and dry the fresh produce.
Peel and medium dice the potatoes.
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.
Pour in the coconut milk and add the Thai red curry paste. Stir to combine and bring to a simmer.
Drain and rinse the chickpeas, then add them to the pot with the potatoes.
Season with salt and pepper, and let the stew simmer for 15 minutes, stirring occasionally.
While the stew is simmering, wash the spinach and cut the lemon into wedges.
After 15 minutes, add the spinach to the pot and stir until it wilts, about 2 minutes.
Remove the pot from heat. Squeeze the juice of half a lemon into the Greek yogurt and stir to combine.
Divide the stew between bowls and top each with a dollop of lemon yogurt.
Serve with the remaining lemon wedges on the side. Enjoy!

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