I typically have a very extremely
anal organized method of cooking. Make x, y, and z according to the directions for each.
But sometimes I'm inspired by a recipe to play around with it a little bit. And sometimes the boy wants to cook up something we've had around the house for a while.
Usually these "sometimes" occur at different times, but this past week they collided into a perfect storm of randomness that turned into an incredible meal.
Somehow we turned this...
acorn squash the boy's brother grew and gifted to us
+ this recipe
+ my frozen leftover red curry paste
+ frozen fish
...into this seriously awesome dinner of baked fish, mashed acorn squash, and a Thai-inspired coconut curry with spinach and chickpea!
|The boy added some roasted acorn squash seeds to make the dish pretty, |
but I would not recommend them at all for this dish. Just save them for your salads. :)
No recipe for the fish or acorn squash—since the fish will depend on your cut (we roasted our barramundi at 350 degrees for ~10 minutes) and squash is pretty straightforward (cut in half, put cut side down, and roast @350 degrees for 45+ minutes until tender; then mash with a bit of butter or olive oil)—but this spinach chickpea curry was amazing.
And the curry is completely vegan, so it'll be great on a pile of rice, noodles, quinoa, or your filler of choice. But somehow the randomness of the curry + fish + squash totally worked.
Yours in embracing her improvisational cooking skills,
Thai-inspired spinach and chickpea coconut curry, adapted from The Kitchn
2 teaspoons oil
1 small onion, diced
4 large cloves garlic, peeled and minced
1 tablespoon ginger, grated (~3" piece)
15-ounce can chickpeas, drained and rinsed
1 pound baby spinach, roughly chopped
~2 TBSP red curry paste
14-ounce can coconut milk (full-fat preferable)
1 teaspoon salt
lemon juice, to finish (optional)
cilantro, to finish
- Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion begins to brown. Add the garlic and ginger and cook for ~2 minutes, stirring frequently.
- Add the chickpeas and cook over high heat for a few minutes. Toss in the spinach, one handful at a time, until wilted. When all the spinach has been added, push ingredients to the side and cook the curry paste in the center of the pan for 1 minute.
- Add the coconut milk and salt. (Make sure to use a wooden spoon to scrape the bottom of the pan with the coconut milk.) Bring to a simmer then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lemon juice, if necessary.
- Serve hot (over roasted rice, quinoa, roasted squash, sweet potatoes, etc) and top with chopped cilantro.