From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Peel and finely dice the garlic. Peel and finely dice the ginger as well.
2
Heat rapeseed oil in a pan and fry the garlic and ginger for one to two minutes, until the garlic turns very light golden.
3
Add the sugar and curry paste and sauté for another minute, then deglaze with coconut milk and soy sauce. Add the chickpeas and simmer gently for 3 to 5 minutes.
4
Stir in the spinach until the fresh leaves have wilted or the thawed spinach cubes have blended well with the sauce.
5
If desired, some of the chickpeas can be mashed with a potato masher or wooden spoon to make the sauce even creamier.
6
Season the curry with salt and pepper and serve with side dishes of your choice and optionally some fresh coriander or parsley.
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Tips & Tricks (5)
- Bloom Your Curry Paste 🔥Toast the red curry paste in hot oil for 1-2 minutes before adding other ingredients to release its aromatic oils and deepen the flavor profile significantly.
- Thaw Spinach Properly 🌿Squeeze frozen spinach thoroughly in a clean kitchen towel to remove excess moisture, preventing a watery curry and ensuring the sauce coats ingredients evenly.
- Balance Sweet and Savory 🍯Taste before serving and adjust brown sugar and soy sauce incrementally—the curry paste varies in saltiness, so these seasonings act as fine-tuners for perfect balance.
- Ginger-Garlic Paste Technique ✨Mince ginger and garlic together into a fine paste before adding to the oil, allowing them to cook evenly and infuse the base without burning or creating harsh raw notes.
- Stir in Parsley at the End 🥄Add chopped parsley in the final 30 seconds off heat to preserve its fresh, bright flavor and prevent it from becoming dark and bitter when exposed to extended cooking.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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