Steph’s Chickpea Curry with Spinach and Rice Recipe
Steph’s Chickpea Curry with Spinach and Rice is a quick and flavorful vegetarian dish featuring a rich and creamy coconut milk curry base infused with red curry paste, garlic, and soy sauce. Chickpeas provide hearty protein, while fresh spinach and cilantro add vibrant color and freshness. Served over fragrant jasmine rice, this comforting curry is perfect for a nutritious weeknight dinner with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
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)
- 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 the rice: Prepare the jasmine rice according to package directions, typically by rinsing the rice and simmering it in water until tender and fluffy.
- Sauté garlic and curry paste: Heat the avocado oil over medium heat in a skillet or saucepan. Add the minced garlic and red curry paste, sautéing until the mixture is softened and fragrant, about 1-2 minutes.
- Add coconut milk, brown sugar, and soy sauce: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer and cook until the sauce thickens slightly, enhancing the curry’s richness.
- Incorporate chickpeas, spinach, and cilantro: Add the drained chickpeas, chopped spinach, and cilantro to the curry sauce. Cook until the chickpeas are heated through and the spinach is wilted. Optionally, gently mash the chickpeas with the back of a wooden spoon for a creamier texture.
- Adjust and serve: Taste the curry and adjust seasoning as desired, such as adding a squeeze of lime or extra spices like ginger or lemongrass. Serve the curry hot over jasmine rice, topped with additional cilantro and optionally a dollop of chili crisp and a side of pickled cucumber salad for extra flavor contrasts.
Notes
- For a creamier curry texture, mash the chickpeas slightly after cooking.
- Adding a squeeze of lime or additional ginger/lemongrass can elevate the flavor but is not necessary.
- Serving with chili crisp and pickled cucumber salad complements the dish well and adds exciting flavors.
- You can adjust the sweetness by adding more brown sugar according to your taste.
- If you prefer a spicier curry, increase the amount of red curry paste.