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One-Pot Mushroom Coconut Curry with Spinach and Chickpeas
Ingredients
  • 1 tablespoon olive oil
  • 3 tablespoons Thai red curry paste
  • 1 (½-inch) knob ginger, peeled and minced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can unsweetened coconut milk
  • 8 ounces crimini mushrooms or white button mushrooms, cleaned and quartered
  • 3 cups packed fresh spinach, or 1 ½ cups frozen spinach, thawed and drained
  • Chopped fresh cilantro, for garnish
  • 1 or 2 Thai red chilies, thinly sliced, for garnish, optional
  • 2 cups cooked long-grain white rice, for serving
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