One-Pot Mushroom Coconut Curry with Spinach and Chickpeas | Mushroom Recipes

Ingredients

• 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