Chickpea Curry Spinach Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon avocado oil
02 -
2 cloves garlic, minced
03 -
1 tablespoon brown sugar (more to taste)
04 -
1 1/2 tablespoons red curry paste
05 -
one 14-ounce can full fat coconut milk
06 -
1 1/2 tablespoons soy sauce
07 -
one 14-ounce can chickpeas, drained and rinsed
08 -
2–3 cups fresh spinach, chopped
09 -
1/2 cup cilantro, chopped
10 -
1 1/2 cups jasmine rice, uncooked
# Instructions:
01 -
Cook rice according to package directions.
02 -
Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
03 -
Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
04 -
Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
05 -
Taste and adjust to your liking. Optional: add a squeeze of lime or extra ginger or lemongrass. Serve over rice with chili crisp and optional pickled cucumber salad. Top with more cilantro if desired.
# Notes:
01 -
Can mash chickpeas slightly for creamier texture
02 -
Works well with Maesri or Thai Kitchen brand curry paste
03 -
Can add optional lime, ginger, or lemongrass for extra flavor