Name: Easy Chickpea Curry with Spinach and Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai-inspired
Ingredients: 1 tablespoon avocado oil; 2 cloves garlic, minced; 1 tablespoon brown sugar (more to taste); 1 1/2 tablespoons red curry paste (e.g., Maesri or Thai Kitchen brand); 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; 1 1/2 cups jasmine rice, uncooked

Jump to Recipe· 4.8 from 86 reviews

If you’ve been searching for a comforting yet super simple meal that you can whip up any day of the week, then you’re going to love this Easy Chickpea Curry with Spinach and Rice Recipe. I absolutely love how this dish is packed with flavor, loads of nutritious spinach, and hearty chickpeas that soak up all that luscious coconut curry sauce. Plus, it comes together in just about 25 minutes — perfect for busy evenings when you want something delicious without fussing over complicated steps. Stick with me, and I’ll share all my little secrets so you nail this every single time!

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Why You’ll Love This Recipe

Super Quick & Easy: Ready in just about 25 minutes with minimal prep and no complicated steps.
Flavor-Packed: The red curry paste combined with coconut milk creates a wonderfully rich and creamy sauce.
Healthy & Satisfying: Chickpeas add protein and fiber, while spinach brings in vitamins without overpowering the dish.
Family Friendly: Even picky eaters usually go crazy for this warm, comforting curry served with fluffy jasmine rice.

This image shows a white pan filled with a thick, creamy orange sauce mixed with small round chickpeas and dark green spinach leaves. The sauce looks smooth with visible specks of herbs and spices, and the chickpeas are evenly distributed throughout. A light-colored wooden spoon is partially submerged on the right side, with sauce coating its surface. The pan sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 2:3 --v 7 - Easy Chickpea Curry with Spinach and Rice, chickpea curry, vegetarian curry recipe, spinach curry, quick curry dinner

Ingredients You’ll Need

Each ingredient in this Easy Chickpea Curry with Spinach and Rice Recipe has a role in balancing flavors and textures—nothing fancy, just honest, simple ingredients that harmonize perfectly together. When you’re shopping, look for good-quality red curry paste and full-fat coconut milk to get that authentic taste and creaminess.

Flat lay of a small white ceramic bowl of avocado oil, two whole uncracked brown garlic cloves, a small white ceramic bowl of brown sugar, a small white ceramic bowl of red curry paste, a small white ceramic bowl of creamy full-fat coconut milk, a small white ceramic bowl of soy sauce, a small white ceramic bowl of cooked chickpeas, a handful of fresh chopped bright green spinach, a small pile of fresh cilantro leaves, a simple mound of uncooked jasmine rice, all neatly arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Easy Chickpea Curry with Spinach and Rice, chickpea curry, vegetarian curry recipe, spinach curry, quick curry dinner

Avocado oil: I love avocado oil here because it’s light with a high smoke point, making sautéing the garlic and curry paste easy without burning.
Garlic: Fresh minced garlic infuses that essential aromatic depth—don’t skip it, please!
Brown sugar: Just a touch balances the slight heat and acidity; you can always add more if you like your curry a bit sweeter.
Red curry paste: Brands like Maesri or Thai Kitchen work great and bring that fantastic red curry kick without being overpowering.
Full-fat coconut milk: This creamy base is what makes the curry sauce indulgently smooth and rich.
Soy sauce: Adds a subtle umami punch and a bit of saltiness to the curry.
Chickpeas: Canned chickpeas are a total time-saver—just drain and rinse for best texture and to reduce sodium.
Fresh spinach: Adds vibrant color, a mild earthy flavor, and a boost of nutrients.
Cilantro: Chopped fresh cilantro brightens the whole dish and is lovely stirred in at the end.
Jasmine rice: The perfect fluffy, fragrant partner to scoop up the curry sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this recipe your own! You can easily customize it depending on what you have on hand or your dietary preferences. Here are some tweaks I often make that keep the dish fresh and exciting.

Add Protein Boost: When I’m craving more protein, I toss in some cubed tofu or cooked chicken—both soak up the curry sauce beautifully.
Spice Level: If you like it hotter, adding a pinch of cayenne or a few chopped fresh chilis amps up the heat nicely without losing balance.
Leafy Greens Swap: Sometimes I substitute kale or Swiss chard for spinach for a heartier texture—just cook a bit longer so they soften well.
Grain Alternatives: Jasmine rice is my go-to, but feel free to serve with basmati, quinoa, or even cauliflower rice to keep it lighter.

How to Make Easy Chickpea Curry with Spinach and Rice Recipe

Step 1: Cook the Rice Perfectly

Start by cooking the jasmine rice according to the package instructions so it’s ready by the time your curry is done. One trick I learned: rinse your rice under cold water before cooking to remove excess starch—this makes each grain fluffy and separate, which is exactly what you want to soak up that curry sauce later.

Step 2: Build the Flavor Base

Heat the avocado oil in a skillet over medium heat. Toss in minced garlic and your favorite red curry paste—give it a good stir and cook for 1 to 2 minutes until it smells irresistible and the paste softens. This step is key because it wakes up those spices and gives the curry a robust flavor foundation.

Step 3: Simmer the Sauce

Next, stir in the brown sugar, full-fat coconut milk, and soy sauce. Bring everything to a gentle simmer and let it thicken just a tad—about 5 minutes. Keep an eye on it so it doesn’t boil over; you want a creamy sauce that clings to the chickpeas, not a watery curry.

Step 4: Add Chickpeas, Spinach & Cilantro

Stir in the drained chickpeas, chopped fresh spinach, and cilantro. Cook until the chickpeas are heated through and spinach has just wilted—no more than a couple of minutes. I like to mash a few chickpeas gently with the back of my wooden spoon here, which adds a creamy texture while keeping some chickpea bites intact. Feel free to taste and adjust at this point; a squeeze of lime or a splash more soy sauce can add a personal twist.

Pro Tips for Making Easy Chickpea Curry with Spinach and Rice Recipe

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Don’t Overcook Spinach: Spinach wilts fast—drop it in last and cook just until soft to keep freshness and bright green color.
Mash Chickpeas for Creaminess: I discovered this trick to give the curry a lovely texture without needing any dairy or thickening agents.
Adjust Sweetness Gradually: Brown sugar balances acidity and heat, but start with less and add more if needed after tasting.
Use Quality Curry Paste: A flavorful, good-quality red curry paste makes a world of difference — don’t skimp here!

How to Serve Easy Chickpea Curry with Spinach and Rice Recipe

A white bowl filled halfway with fluffy white rice on the top right side and creamy yellow chickpea curry mixed with wilted green spinach leaves covering the bottom left side; the curry has a smooth, thick texture with whole chickpeas and is topped with dark red chili oil and chopped fresh green herbs scattered across both rice and curry. A golden fork rests on the right edge of the bowl, partially inserted into the curry, and the dish is placed on a white marbled surface with a jar of dark liquid and a spoon visible at the bottom left corner of the image. Photo taken with an iphone --ar 2:3 --v 7 - Easy Chickpea Curry with Spinach and Rice, chickpea curry, vegetarian curry recipe, spinach curry, quick curry dinner

Garnishes

When it comes to garnishes, I keep it simple but fresh. A handful of extra chopped cilantro on top is my go-to—they add a bright, herby punch that lifts the rich curry. Sometimes, I dollop on a spoonful of chili crisp for a deliciously crunchy, spicy surprise; this really makes the dish sing and gets my family asking for seconds.

Side Dishes

On the side, we usually have a quick pickled cucumber salad—its tangy crunch contrasts beautifully with the creamy curry. You can also serve warm naan bread or simple roasted veggies to round out the meal.

Creative Ways to Present

For a special occasion, I like to serve this curry in a shallow bowl with the rice molded into neat little domes using a small bowl or cup. Scatter fresh herbs around, drizzle a bit more chili oil or coconut cream on top, and add edible flowers if you’re feeling fancy—it’s a showstopper, and your guests will think you spent hours in the kitchen!

Make Ahead and Storage

Storing Leftovers

I usually store leftover curry in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so sometimes it tastes even better the next day! Just make sure to cool it completely before refrigerating to keep everything fresh.

Freezing

This chickpea curry freezes like a dream. I portion it into freezer-safe containers and it keeps well for 2-3 months. When you thaw it, the spinach can be slightly softer but still tastes delicious and nutritious.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent burning. Adding a splash of water or coconut milk helps loosen the sauce if it’s become too thick. Microwave works well too—just cover and heat in 1-minute intervals, stirring in between.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just remember to soak dried chickpeas overnight and cook them fully before adding to the curry. This adds cooking time, but the flavor is fantastic and you control the texture more precisely.
Is this recipe vegan?

Yes! All the ingredients are plant-based, making it naturally vegan and perfect for anyone avoiding animal products.
What can I substitute for soy sauce if I’m gluten-free?

Tamari is a great gluten-free substitute that provides similar umami flavor. Just swap it in equal amounts for soy sauce.
Can I make this recipe spicier?

Definitely! You can add extra red curry paste or fresh chilies during cooking, or finish with a drizzle of chili oil or chili crisp to dial up the heat.

Final Thoughts

This Easy Chickpea Curry with Spinach and Rice Recipe has become a go-to in my kitchen because it’s fast, forgiving, and always hits the spot no matter the season. I love sharing it with friends because even those who don’t usually eat many veggies end up asking for seconds. Give it a try—you’ll find it’s not just a recipe, but a cozy little ritual that brings simple, delicious warmth to your table. I can’t wait to hear what you think!