Steph’s Chickpea Curry with Spinach and Rice Recipe

Introduction

Steph’s Chickpea Curry with Spinach and Rice is a vibrant and comforting dish packed with bold flavors. This easy-to-make curry is creamy, slightly sweet, and perfect for a cozy weeknight meal. It’s a delightful way to enjoy a wholesome, plant-based dinner.

Ingredients

• 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
• 1 1/2 cups jasmine rice, uncooked

Instructions

1. Step 1: Cook the jasmine rice according to the package directions and set aside.
2. Step 2: Heat the avocado oil in a pan over medium heat. Add the minced garlic and red curry paste, sautéing for 1-2 minutes until fragrant and softened.
3. Step 3: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer and cook until it thickens slightly.
4. Step 4: Add the drained chickpeas, chopped spinach, and cilantro to the pan. Cook until the chickpeas are heated through and the spinach has wilted. For a creamier texture, gently mash some chickpeas with the back of a wooden spoon.
5. Step 5: Taste the curry and adjust the seasoning if needed. A squeeze of lime or a touch of ginger or lemongrass can enhance the flavor, but it’s delicious as is. Serve the curry over the cooked jasmine rice, and top with extra cilantro or chili crisp if desired.

Tips & Variations

• Add a squeeze of lime juice to brighten the flavors just before serving.
• Substitute kale or Swiss chard for spinach if you prefer a sturdier green.
• For extra heat, stir in some fresh chopped chili or a spoonful of chili crisp on top.
• Try pairing the curry with a simple pickled cucumber salad for a refreshing contrast.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it has thickened too much. Cooked rice can be stored separately or together with the curry, but reheating rice properly is important to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach or frozen greens instead of fresh spinach?

Fresh spinach works best for texture and flavor, but you can use frozen greens. Just thaw and drain any excess water before adding them to avoid a watery curry.

Is this curry spicy?

This recipe has a mild to moderate heat level thanks to the red curry paste. You can adjust the spiciness by adding more curry paste or chili crisp according to your preference.

Steph’s Chickpea Curry with Spinach and Rice Recipe

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★★★★★

5 from 399 reviews

Steph’s Chickpea Curry with Spinach and Rice is a flavorful, creamy vegetarian curry featuring tender chickpeas simmered in rich coconut milk and fragrant red curry paste. This comforting dish is enhanced with fresh spinach, garlic, and cilantro, served over fluffy jasmine rice for a satisfying, wholesome meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Instructions

1. Cook the rice. Prepare the jasmine rice according to the package instructions until fluffy and tender.
2. Sauté garlic and curry paste. Heat the avocado oil in a pan over medium heat. Add the minced garlic and red curry paste, cooking for 1-2 minutes until softened and fragrant.
3. Add liquids and simmer. Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer and cook until it thickens slightly, enhancing the curry’s creaminess.
4. Add chickpeas, spinach, and cilantro. Mix in the drained chickpeas, chopped spinach, and cilantro. Cook until the chickpeas are heated through and the spinach wilts. Optionally, mash the chickpeas slightly with the back of a wooden spoon for a creamier texture.
5. Adjust flavor and serve. Taste and adjust seasoning as needed, adding lime juice, extra ginger, or lemongrass if desired. Serve the curry hot over the cooked jasmine rice, topped with extra cilantro and optionally chili crisp and pickled cucumber salad on the side.

Notes

• Adjust the sweetness with more brown sugar if you prefer a sweeter curry.
• Mashing the chickpeas slightly changes the texture, making it more creamy and hearty.
• Adding a squeeze of lime or fresh ginger enhances the brightness and depth of flavor.
• Serve with chili crisp for a spicy kick and pickled cucumber salad to add a refreshing crunch.
• Use full fat coconut milk for a rich and creamy curry base.

Keywords: chickpea curry, spinach curry, coconut milk curry, red curry paste, vegetarian curry, jasmine rice, quick curry recipe