5 (2 reviews)
  • Prep Time 10
  • Cook Time 15
  • Total Time 25 minutes
  • Yield 2 1x

Packed with flavor, this luscious one-pot curry combines creamy sauce, hearty veggies and meaty mushrooms and comes together in under 30 minutes.

Shop for Ingredients

Make a list for the store or order online.



1 tablespoon olive oil
3 tablespoons Thai red curry paste
1 (1/2-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 1/2 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


  1. Heat oil in large pot over medium heat. Add curry paste and ginger and cook until fragrant, about 30 seconds.
  2. Add chickpeas, coconut milk and mushrooms, and bring to a simmer over medium heat. Cook, stirring occasionally, until flavors develop, about 10 to 15 minutes.
  3. Stir in spinach and cook until wilted, about 1 minute. Transfer to serving bowls. Garnish with cilantro and chilies. Serve with rice and enjoy.


Make It with Meat: Sauté 1 pound thinly sliced chicken breast in step 1 for 3 to 5 minutes until fully cooked and golden-brown. Add curry paste and ginger as directed.

Make It Quick(er): Substitute 2 cups of jarred coconut curry sauce for the red curry paste, ginger and coconut milk. Substitute 1/2 teaspoon ground ginger for fresh ginger.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Reviews (2)

Leave a Review

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

We collect, use and process your data according to our Privacy Policy.

Connect with other mushroom lovers