Golden Coconut and Ginger Curry with Spinach
Prep to table: 30 minutes | Serves: 4
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
6 cloves garlic, chopped
2 tablespoons grated ginger
1/2 cup chopped red or green bell pepper
1/2 cup peeled and chopped carrots
1 teaspoon salt, divided, plus more if desired
1 teaspoon freshly ground black pepper, divided, plus more if desired
4 teaspoons curry powder
1/4 teaspoon red pepper flakes
1 (14-ounce) can light coconut milk
1 cup vegetable broth
1/4 cup halved cherry tomatoes
2 cups packed fresh spinach
¾ cup roasted slivered almonds
1 avocado, sliced (optional)
Unsweetened dry coconut (optional)
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, peppers, carrots, 1/2 teaspoon of salt, and ½ teaspoon of black pepper, and cook, stirring often, until softened, 5 to 7 minutes.
Add the curry powder, red pepper flakes, coconut milk, vegetable broth, the remaining ½ teaspoon of salt and ½ teaspoon of black pepper. Decrease the heat slightly and cook, stirring occasionally, for another 10 minutes.
Stir in the tomatoes and spinach and cook for another 5 minutes.
Taste and season with more salt and pepper, to taste.
Divide the mixture into bowls and top with sliced avocado and coconut flakes, and a sprinkling of nuts.
Easy ingredient swaps
2 teaspoons ground ginger for the fresh grated ginger
Broccoli florets for the red or green peppers
1/2 cup snow peas for the spinach
Walnut pieces for the almonds
Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.