Thai Chickpea Curry
with rutabaga / baby spinach

Name: Thai Chickpea Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 2 stalks Lemongrass, finely chopped; 12 oz Rutabaga, cubed (sub sweet potatoes or butternut squash); 1 Limes, wedges; 2 Tbsp Cilantro leaves, chopped; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, cooking; 1/4 cup Peanuts; 3 Tbsp Red curry paste; 2 Tbsp Peanut butter; 1 Tbsp Soy sauce, low-sodium; 1 cup Coconut milk, light; 1 cup Stock, any type; 5 oz Baby spinach; 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

For this vegetable-packed curry, saute peanuts in cooking oil first to build a base of rich, peanut flavor. This curry contains a small amount of liquid that will steam the vegetables, so be sure to use a pot with a tight-fitting lid.
Smarts #1: Much of the flavor in this dish comes from curry paste. Remember that you can always start with less and stir more in at the end of cooking after you’ve tasted the dish.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.

Ingredients

Metric

Servings:

Thai Peanut Chicken Curry:

Garlic - 3 cloves , chopped
Lemongrass - 2 stalks , finely chopped
Rutabaga - 12 oz , cubed (sub sweet potatoes or butternut squash)
Limes - 1 , wedges
Cilantro leaves - 2 Tbsp , chopped
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 2 Tbsp
Peanuts - 1/4 cup
Red curry paste - 3 Tbsp
Peanut butter - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Coconut milk, light - 1 cup
Stock, any type - 1 cup
Baby spinach - 5 oz

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Prep

Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Garlic / Lemongrass / Rutabaga - Prep as directed. Combine garlic and lemongrass. Store rutabaga separately. (Can be done up to 5 days ahead)
Limes / Cilantro - Prep as directed.
Beans - Drain and rinse.

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Make

Heat a Dutch oven (or other large pan with a tight-fitting lid) with oil over medium heat. Add peanuts and saute until peanuts are deep golden brown and toasted, 4 to 5 minutes. Use a slotted spoon to remove peanuts, leaving remaining oil in the pan.
To heated oil remaining in the pan, add beans, garlic, lemongrass, curry paste, peanut butter, and soy sauce. Stir until fragrant, 3 to 4 minutes.
Add rutabaga, coconut milk, and stock (portion for curry). Give everything a stir and then cover with a lid. Simmer curry, covered, until rutabaga is tender, ~15 minutes. (Reduce heat if the curry starts to boil vigorously.)
Remove the lid and stir in baby spinach. Return lid to the pan and cook for about 2 minutes more, until the spinach is wilted.
Remove curry from heat and squeeze in half the lime wedges. Taste curry and season with more soy sauce (for more saltiness), lime juice (for more sour flavor), or red curry paste (for more spice).
If quinoa was made ahead, reheat in the microwave.
Serve curry over quinoa with cilantro and peanuts on top and lime wedges on the side. Enjoy!

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