Description
Steph’s Chickpea Curry with Spinach and Rice is a flavorful, creamy curry dish featuring tender chickpeas and fresh spinach simmered in a rich coconut milk and red curry paste sauce. This easy-to-make, comforting recipe combines bold Thai-inspired flavors with a simple jasmine rice base, perfect for a quick weeknight meal or a satisfying lunch. Garnish with cilantro and serve with chili crisp and pickled cucumber salad for added zest and texture.
Ingredients
Scale
Curry
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (more to taste)
- 1 1/2 tablespoons red curry paste (such as Maesri or Thai Kitchen brand)
- One 14-ounce can full fat coconut milk
- 1 1/2 tablespoons soy sauce
- One 14-ounce can chickpeas, drained and rinsed
- 2-3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
Rice
- 1 1/2 cups jasmine rice, uncooked
Instructions
- Cook Rice: Prepare the jasmine rice according to the package directions, ensuring it turns out fluffy and tender to serve as the base for the curry.
- Sauté Aromatics: Heat the avocado oil over medium heat in a skillet or saucepan. Add the minced garlic and red curry paste, sautéing for about 1-2 minutes until softened and fragrant to release their flavors.
- Add Sauce Ingredients: Stir in the brown sugar, full fat coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing it to thicken slightly and meld flavors.
- Add Chickpeas and Greens: Incorporate the drained chickpeas, chopped spinach, and cilantro into the simmering curry. Cook until the chickpeas are heated through and the spinach is wilted, about 3-5 minutes. Optionally, mash some chickpeas slightly with the back of a wooden spoon to create a creamier texture.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed; consider adding a squeeze of lime juice or additional ginger or lemongrass for extra depth. Serve the curry hot over the cooked jasmine rice, topped with extra cilantro and a dollop of chili crisp. Pair with a side of pickled cucumber salad for a refreshing contrast.
Notes
- You can adjust the sweetness by adding more brown sugar to balance the spice if desired.
- Mashing a few chickpeas creates a creamier texture but is optional based on preference.
- Adding a squeeze of fresh lime juice or additional herbs like ginger and lemongrass can brighten the flavor.
- Serving the curry with chili crisp and pickled cucumber salad adds wonderful layers of flavor and texture.
- This recipe is versatile and can be made vegan by ensuring the soy sauce used is vegan-friendly.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
