Chickpea Curry Spinach Rice (Print)
A rich and creamy coconut curry featuring tender chickpeas, fresh spinach, and aromatic spices, served over fluffy jasmine rice. This quick and easy recipe is ready in just 25 minutes, making it perfect for busy weeknights or meal prep.
# 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
# Directions:
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