Description
Steph’s Chickpea Curry with Spinach and Rice is a flavorful, creamy curry made with red curry paste, coconut milk, and nutritious chickpeas, complemented by fresh spinach and cilantro. Served over jasmine rice, this vibrant and easy-to-make dish offers a wonderful balance of savory, sweet, and spicy flavors ideal for a wholesome weeknight meal.
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 (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
Rice
- 1 1/2 cups jasmine rice, uncooked
Instructions
- Cook Rice: Prepare the jasmine rice according to the package directions, ensuring it is fluffy and fully cooked. Set aside and keep warm.
- Sauté Aromatics and Curry Paste: Heat the avocado oil in a medium skillet over medium heat. Add the minced garlic and red curry paste, sautéing them together until softened and fragrant, about 1 to 2 minutes, stirring frequently to avoid burning.
- Add Coconut Milk, Sugar, and Soy Sauce: Stir in the brown sugar, full-fat coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing the sauce to thicken slightly while stirring occasionally.
- Incorporate Chickpeas, Spinach, and Cilantro: Add the drained chickpeas, chopped spinach, and half of the chopped cilantro into the curry. Cook until the chickpeas are warmed through and the spinach has wilted, about 3 to 5 minutes. Optionally, mash some chickpeas gently with the back of a wooden spoon to alter the texture, making the curry creamier.
- Adjust Seasoning: Taste the curry and adjust seasoning as desired. You may add a squeeze of lime juice, extra ginger, or lemongrass for additional brightness, though the curry is delicious with the basic ingredients.
- Serve: Spoon the chickpea curry over the cooked jasmine rice. Garnish with the remaining cilantro and, if desired, a dollop of chili crisp and a side of pickled cucumber salad for extra flavor contrast.
Notes
- For added brightness, a squeeze of fresh lime juice can enhance the flavors beautifully.
- Optionally, adding ginger or lemongrass can give the curry a fresher, more aromatic profile.
- Chili crisp is a fantastic addition for those who enjoy an extra kick of spice and texture.
- Serving this curry with a pickled cucumber salad provides refreshing contrast and balances the richness of the coconut milk.
- You can slightly mash the chickpeas to vary the texture and make the curry creamier.
Nutrition
- Serving Size: 1 serving (about 1 cup curry with 3/4 cup cooked rice)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
