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Potato & Chickpea Thai Red Curry

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55 min

Main
This one’s cozy, comforting, and full of flavour. Roasting the potatoes adds depth and heartiness, but if you’re short on time, you can totally skip the potatoes and serve the curry over rice instead. The chickpeas make it filling, the spinach brings a touch of green, and the coconut milk ties it all together into a rich, satisfying sauce. It’s hearty, simple to make, and just as delicious the next day.

Servings

Total

55 min

Prep

10 min

Cook

45 min

Contains

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soy

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gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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