This one’s cozy, comforting, and full of flavour. Roasting the potatoes adds depth and heartiness, but if you’re short on time, you can totally skip the potatoes and serve the curry over rice instead. The chickpeas make it filling, the spinach brings a touch of green, and the coconut milk ties it all together into a rich, satisfying sauce. It’s hearty, simple to make, and just as delicious the next day.
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Potato & Chickpea Thai Red Curry
