If you’re craving a dish that’s cozy, flavorful, and effortless to whip up, look no further than Steph’s Chickpea Curry with Spinach and Rice Recipe. This vibrant curry marries creamy coconut milk and fragrant red curry paste with wholesome chickpeas and tender spinach, creating a satisfying meal that feels both nourishing and indulgent. The jasmine rice serves as the perfect canvas for soaking up every bit of that rich sauce, making each bite a comforting celebration of bold, fragrant flavors and fresh herbs. Whether you want a quick weeknight dinner or a dish to impress without stress, this recipe is a reliable, delicious go-to.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create a curry that’s bursting with flavor, texture, and color. Each contributes in a meaningful way — from the creamy coconut milk to the fresh spinach that adds a pop of green and vitality.
- Avocado oil: A neutral oil with a high smoke point perfect for sautéing the garlic and curry paste without burning.
- Garlic, minced: Adds a fragrant depth that mellows and sweetens as it cooks with the curry paste.
- Brown sugar: Balances the spice with just a touch of sweetness for a harmonious flavor.
- Red curry paste: The heart of the curry’s flavor, packed with aromatic spices and just the right amount of heat.
- Full fat coconut milk: Brings luscious creaminess that softens the spices and enriches every bite.
- Soy sauce: Adds savory umami, deepening the overall taste and complementing the curry’s sweetness.
- Chickpeas, drained and rinsed: The hearty protein base that soaks up all the curry goodness.
- Fresh spinach, chopped: Brightens the dish with color and gentle earthy flavor, plus added nutrients.
- Cilantro, chopped: Infuses fresh herbal brightness that lifts and complements the curry’s richness.
- Jasmine rice, uncooked: Fragrant and slightly sticky, ideal for pairing with the saucy curry.
How to Make Steph’s Chickpea Curry with Spinach and Rice Recipe
Step 1: Cook the Rice
Begin by cooking the jasmine rice according to the package instructions. The rice acts as a fragrant, delicate bed for the curry, so getting this right is key. While the rice cooks, you can prepare the curry, making this a smooth process from start to finish.
Step 2: Sauté Garlic and Curry Paste
Heat avocado oil over medium heat in a large skillet or pan. Add the minced garlic and red curry paste, stirring continuously. Cook for about 1 to 2 minutes until the mixture becomes fragrant and the garlic softens — this step builds the aromatic foundation for the dish.
Step 3: Add Coconut Milk, Brown Sugar, and Soy Sauce
Next, pour in the full fat coconut milk, sprinkle in the brown sugar, and drizzle the soy sauce. Stir everything to combine, then bring the mixture to a low simmer. Let it cook gently until the sauce thickens slightly, ensuring a rich, flavorful base for the curry.
Step 4: Incorporate Chickpeas, Spinach, and Cilantro
Now, add the drained chickpeas, chopped fresh spinach, and cilantro to the pan. Cook until the chickpeas are heated through and the spinach is fully wilted. For a creamier texture, feel free to mash some of the chickpeas lightly with the back of a wooden spoon — this gives a lovely variation in the curry’s consistency.
Step 5: Final Taste and Serve
Always taste before serving. This is the time to make any personal tweaks — a squeeze of lime or a touch of extra ginger or lemongrass can elevate the dish, though it’s perfectly balanced as is. Serve the curry over the warm jasmine rice, and generously top with cilantro or a dollop of chili crisp for added spice and texture if you like.
How to Serve Steph’s Chickpea Curry with Spinach and Rice Recipe
Garnishes
Fresh cilantro is the star garnish here, lending brightness and an herbal zing. A dollop of chili crisp adds a crunchy, spicy kick that contrasts beautifully with the creaminess of the curry. If you want to bring extra freshness, a squeeze of lime just before serving works wonders.
Side Dishes
A simple pickled cucumber salad is an ideal side for this curry, offering a cool, tangy crunch to balance the warmth and richness of the dish. You can also consider naan bread or steamed green beans as complementary sides to round out the meal.
Creative Ways to Present
For a dinner party or a special weeknight twist, serve Steph’s Chickpea Curry with Spinach and Rice Recipe in beautiful bowls layered with rice on the bottom and overflowing with curry. Garnish each serving with freshly chopped cilantro, a wedge of lime, and a few roasted peanuts for texture. This not only elevates the appearance but also adds tasty contrasts.
Make Ahead and Storage
Storing Leftovers
Store any leftover curry and rice separately in airtight containers in the refrigerator. The flavors actually deepen overnight, making it a perfect next-day meal. Just be sure to consume within 3 to 4 days to enjoy the best freshness and taste.
Freezing
The curry freezes beautifully. Place it in a freezer-safe container, leaving some room for expansion, and freeze for up to three months. The spinach may lose a little texture but the flavors remain vibrant, making it convenient for meal prep.
Reheating
To reheat, thaw frozen curry overnight in the fridge if frozen, then warm on the stove over low heat, stirring gently to avoid overcooking the spinach. Microwave reheating is fine too, just stir occasionally to heat evenly. Reheat the rice separately or add a splash of water while warming to keep it fluffy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be substituted but drain any excess water after thawing to avoid making the curry watery. Fresh spinach keeps the texture lighter and more vibrant, but frozen works well in a pinch.
What can I use if I don’t have red curry paste?
If you can’t find red curry paste, yellow or green curry paste can work, though the flavor will change slightly. You can also try making a simple curry spice blend with ground spices like cumin, coriander, and turmeric as a substitute.
Is this recipe vegan-friendly?
Absolutely! Steph’s Chickpea Curry with Spinach and Rice Recipe is vegan as long as you use soy sauce that doesn’t contain fish or animal products. Coconut milk keeps it creamy without any dairy.
Can I adjust the spice level?
Definitely. The amount of red curry paste can be reduced for a milder curry or increased if you like more heat. Adding chili crisp on top also allows you to control spice at serving time.
What type of rice is best with this curry?
Jasmine rice is ideal due to its fragrant aroma and slightly sticky texture, which pairs perfectly with the saucy curry. However, basmati or even brown rice can be used to suit your preference or dietary needs.
Final Thoughts
Steph’s Chickpea Curry with Spinach and Rice Recipe is one of those magical meals that feels like a warm hug in a bowl. Simple ingredients come together to create layers of flavor that taste far more complex than the effort involved. Whether you’re feeding a busy family or dining solo, this dish delivers comfort, nutrition, and a burst of vibrant color to your table. Give it a try—you’ll quickly see why it’s become a beloved favorite!
Print
Steph’s Chickpea Curry with Spinach and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Vegan
Description
Steph’s Chickpea Curry with Spinach and Rice is a quick and flavorful plant-based dish featuring creamy coconut milk, spicy red curry paste, and fresh spinach served over fragrant jasmine rice. This easy-to-make curry combines the richness of chickpeas with vibrant herbs and simple seasonings, perfect for a satisfying weeknight meal.
Ingredients
For the Curry
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (more to taste)
- 1 1/2 tablespoons red curry paste (Maesri or Thai Kitchen brand recommended)
- 1 (14-ounce) can full-fat coconut milk
- 1 1/2 tablespoons soy sauce
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2–3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
For the Rice
- 1 1/2 cups jasmine rice, uncooked
Optional Toppings and Sides
- Lime wedge for squeezing
- Extra ginger or lemongrass (optional)
- Chili crisp (for serving)
- Pickled cucumber salad (recommended side)
- Additional cilantro (for garnish)
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions until fluffy and tender. Set aside and keep warm.
- Sauté the aromatics: Heat avocado oil in a medium pan over medium heat. Add the minced garlic and red curry paste. Sauté for 1-2 minutes until the garlic is fragrant and the curry paste is softened.
- Add liquids and simmer: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a gentle simmer and allow it to thicken slightly, stirring occasionally, about 3-5 minutes.
- Incorporate chickpeas and greens: Add the drained chickpeas, chopped spinach, and cilantro. Cook until the chickpeas are heated through and the spinach is wilted, about 3-4 minutes. For a creamier texture, gently mash some of the chickpeas with the back of a wooden spoon.
- Adjust flavors and serve: Taste the curry and adjust seasoning by adding a squeeze of lime juice, extra ginger, or lemongrass if desired. Serve the chickpea curry over the cooked jasmine rice. Top with chili crisp and extra cilantro if you like, accompanied by pickled cucumber salad for a refreshing contrast.
Notes
- Brown sugar balance the curry’s spiciness; adjust to your taste preference.
- Mashing chickpeas slightly alters the texture, making the curry creamier.
- Chili crisp adds a spicy, crunchy garnish that complements the curry well.
- Pickled cucumber salad provides a refreshing, tangy side dish that pairs beautifully with the richness of the curry.
- Use full-fat coconut milk for the best creamy texture and depth of flavor.
