This warm and comforting Easy Red Thai Chickpea Curry is rich and full of flavor. Protein-packed chickpeas, nutrient-rich spinach, and creamy coconut milk perfectly balance the bold flavor of the Red Thai Curry. Enjoy over rice or as-is for a an incredibly easy and delicious vegan meal.
Prepare frozen spinach according to instructions (in microwave or on stove). Empty cooked spinach into a colander with small holes (a mesh colander is great) - use a large spoon or clean hands to press as much liquid out of spinach as possible. Set aside (if using fresh spinach, skip this step).
In a large saute pan, heat olive oil. Add garlic and onion to pan. Saute over medium heat for 3-4 minutes until onions begin to soften.
Add curry paste and ginger to pan, stir into onions/garlic - cook for about 30 seconds. Then add light coconut milk and soy sauce - stir to fully combine.
Continue to stir contents of pan as coconut milk begins to heat and thicken. Once coconut milk has begun to bubble around edges of pan, reduce heat to low and simmer, stirring occasionally for about 5 minutes.
Add spinach to pan. For frozen spinach, stir to evenly distribute spinach throughout curry. For fresh spinach, add spinach to pan then cover for 2-3 minutes (the heat will cause spinach to wilt making it easy to mix and combine).
Once spinach is fully coated with curry, add chickpeas. Stir to fully coat and heat through.
Serve over rice or as-is for a delicious vegan meal!
Storage: Refrigerate in an airtight container for up to 1 week.