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Thai Chickpea Curry
with rutabaga / baby spinach

Active: 40 min Total: 40 min
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.


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


  1. 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)
  2. Garlic / Lemongrass / Rutabaga - Prep as directed. Combine garlic and lemongrass. Store rutabaga separately. (Can be done up to 5 days ahead)
  3. Limes / Cilantro - Prep as directed.
  4. Beans - Drain and rinse.

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  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. 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).
  6. If quinoa was made ahead, reheat in the microwave.
  7. Serve curry over quinoa with cilantro and peanuts on top and lime wedges on the side. Enjoy!



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