This Thai Chickpea and Spinach Stew is just what you need for those cool nights! It’s healthy and full of flavour!!!
As you all know, I really, really love dishes that are easy to make and full of flavour. This dish did not disappoint! There might seem like there are a lot of ingredients here but, trust me, most of them are probably in your pantry (and if they aren’t, they should be!).
What Makes this Thai Chickpea and Spinach Stew So Good?
- It’s healthy: Even though this vegan curry is creamy, it’s actually healthy, nutritious and protein-packed. Wholesome ingredients for the win!
- It’s a leftover super star: You’ll have leftovers last for days! This recipe is perfect for meal prep, and you can freeze it too.
- It’s packed with so much flavor: While the cooking process itself is super simple (literally “dump and stir”), the flavors are out of this world. You’ll definitely feel like you’re eating something that took all day to make – and it didn’t!
- Quick & easy to make: You’ll only need one pot and 45 minutes to make this vegan dinner. Most of the effort happens when you prep the ingredients.
Here’s What You’ll Need for this Thai Chickpea and Spinach Stew:
- onion
- garlic
- ginger
- coriander
- chickpeas
- coconut milk
- red peppers
- carrots
- curry
- spinach
- peanut butter
- brown sugar
- lime juice
These items impart many flavours that would liven up so many dishes. But most of these are things that could be kept in your pantry (and would also do double or triple duty by being used in so many other dishes!!). This dish is chock full of goodness because it’s high in protein (and vegan) with many added vitamins and minerals from all of the extra vegetables.
Serving Suggestions: What Goes Well With My Thai chickpea and Spinach Stew:
Once you have a pot of this Thai chickpea and spinach stew prepped, what should you serve with it? Here are just a few ideas:
- Vegetables: You can throw whatever extra vegetables you like into this dish to “plump it up” – cauliflower, carrots, sweet potato are my favourite – whatever you can think of will make a great add-in!
- Rice: My go-to is Basmati or jasmine rice, but you can use regular white rice, brown rice, rice noodles, etc. For this photo shoot, I tried some glutinous Thai sticky rice that I had in my pantry. You could even rice a cauliflower and use that if you’re trying to keep dinnertime super healthy!
- Bread: If you’re not a big fan of rice, add some bread. If you have some naan, grab some of those (or even some soft tortillas will do in a pinch) – these are perfect for sopping up all of that extra sauce.
How Do You Store and Reheat Leftovers?
This Thai chickpea and spinach stew can be refrigerated for 4-5 days. To reheat, simply microwave for 30-40 seconds, or heat a pot on low on the stovetop and cook until it is warmed through again. You may want to add in some more coconut milk or water if the sauce is too thick. If you want to change the flavour profile a bit, you can even add some pureed tomatoes!
Can I Freeze Extras?
You absolutely can! Freeze extra in an airtight container for 2-3 months. You can even freeze this in single servings so that you can thaw for each family member for lunches or dinners in the fridge throughout the week/month!
I also have many other dishes on the site that are healthy like this Thai chickpea and spinach stew:
So, now that you have all the goods on this dish, let’s get cooking!!!
Thai Chickpea and Spinach Stew
Ingredients
- 3 tablespoons olive oil coconut oil may be substituted
- 1 large sweet onion, diced sweet yellow or red
- 3 cloves garlic. minced finely minced
- 1 tablespoon fresh ginger, minced (or sub in 2 tsp ground ginger)
- 1 teaspoon ground coriander
- 1 15-ounce can chickpeas drained and rinsed
- 2 14-ounce cans coconut milk lite or regular
- 1 cup shredded carrots
- 2 tablespoons Thai red curry paste
- 3 tablespoons peanut butter
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 4 cups fresh spinach (kale can be subbed)
- 1 large red bell pepper, sliced thin
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fresh cilantro finely chopped for garnishing (basil may be substituted)
- green onions sliced or chives for garnishing optional
Instructions
- To a large skillet, add the oil and onion, and sauté over medium heat until the onion begins to soften about 5 minutes.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant.
- Add the chickpeas, coconut milk, carrots, Thai curry paste, peanut butter, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened somewhat.
- Add the spinach and red pepper and cover the skillet with a lid to encourage the spinach and red pepper to soften, about 1 to 2 minutes. Stir to incorporate the all of the ingredients.
- Add the lime juice, brown sugar, and stir to combine. Taste and if desired, add additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro, optional green onions, and serve immediately. Will keep airtight in the fridge for up to 1 week.
Adapted from Fit Mitten Kitchen
