Golden Coconut and Ginger Curry with Spinach
This golden take on a classic rich Thai curry is almost too beautiful to eat. The color is so vibrant it almost glows. The spinach and cherry tomatoes swim in a bath of silky coconut milk and pungent spices. Once you’ve got the hang of it, go ahead and swap in different vegetables—zucchini, leeks, broccoli, or eggplant would do nicely here. Serve as is, or ladle it over grains or greens. Extend the coconut-y flavors by sprinkling dried coconut on top.
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.