Easy One-Pan Red Curry with Spinach and Carrots

We are so excited to share this recipe from The Vegan 8 Cookbook by Brandi Doming. The book is packed with healthy vegan recipes that all use eight ingredients or less.

Easy One-Pan Red Curry with Spinach and Carrots

Yields 4 servings

Easy One-Pan Red Curry with Spinach and Carrots

I love this curry for when I need something quick, easy, and yet still full of wonderful flavor. This curry is comfort in a bowl, and the one-pan method makes it simple. This dish comes together quickly, so be sure to have all of your ingredients prepped and ready to go before you start. You can serve this over rice, if you like, to soak up even more of the sauce. The cashews provide a lovely crunch to this dish, but you can omit them to make it nut free.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 3 medium carrots, cut into 1/4-inch rounds (105g)
  • 1-inch knob fresh ginger, peeled and grated (12g)
  • 2 (13.5-ounce) cans low-sodium chickpeas, drained and rinsed, or 3 cups cooked (510g)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/4 cup (60g) red curry paste
  • 1/2 teaspoon (3g) fine salt
  • 1 tablespoon (12g) coconut sugar
  • 3 packed cups (84g) fresh spinach leaves
  • 1 tablespoon (15g) fresh lime juice
  • Optional: cashews and crushed red pepper for garnish

Instructions

  1. Add the carrots, ginger, and 1/2 cup (120g) water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.
  2. Increase the heat to high, and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper for added heat and cashews for a satisfying crunch, if desired.
https://www.care2.com/greenliving/easy-one-pan-red-curry-with-spinach-and-carrots.html

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Photographer Antonis Achilleos, Prop Stylist: Mindi Shapiro Levine, Food Stylist:Margaret Monroe Dickey

34 comments

Sue H
Sue H15 days ago

Sounds delicious, thanks.

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Kevin B
Kevin B22 days ago

tyfs

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Peggy B
Peggy Babout a month ago

I made this. Yummy

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Mia B
Mia B3 months ago

Thanks for sharing

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Mike R
Mike R4 months ago

Thanks

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Jeanne R
Jeanne Rogers4 months ago

Thank you for sharing.

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Ruth S
Ruth S4 months ago

Thanks.

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Ruth S
Ruth S4 months ago

Thanks.

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hELEN hEARFIELD
hELEN h4 months ago

tyfs

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Karen Martinez
Karen M4 months ago

Oh my goodness! This looks like dinner tonight! I have chickpeas already cooked, the ginger, carrots...just need the coconut milk and the spinach. Good thing I was planning on going to the store this afternoon! Thank you for posting this recipe.

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