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
Scale
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.
