Sometimes the best dinners are born out of those what’s-in-the-pantry nights. This Chickpea Curry with Spinach and Rice is exactly that: creamy, cozy, and quietly impressive, even though it takes only 20 minutes and one pan.
It started as a happy accident, my sister Steph swapped chickpeas for salmon one night, and the result? Magic. Comforting but not heavy, quick but not rushed. It’s that kind of recipe that lets you exhale after a long day, knowing you’ll have something delicious and nourishing without turning the kitchen upside down.
Ingredients for Chickpea Curry with Spinach
- 1 tablespoon avocado oil (or olive oil)
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (adjust for taste)
- 1½ tablespoons red curry paste (Thai Kitchen or Maesri recommended)
- 1 (14-ounce) can full-fat coconut milk
- 1½ tablespoons soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2–3 cups fresh spinach, roughly chopped
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- 1½ cups uncooked jasmine rice
Optional toppings:
- Chili crisp or crunchy chili oil
- Lime wedges
- Pickled cucumber salad (recipe below)
How to Make Steph’s Chickpea Curry
- Cook the Rice
Prepare the jasmine rice according to package directions. Fluff with a fork and keep warm. - Sauté the Base
In a large skillet, heat avocado oil over medium heat. Add the garlic and curry paste, stirring for 1–2 minutes until fragrant. This is where the flavor begins — let it bloom. - Create the Sauce
Whisk in the brown sugar, coconut milk, and soy sauce. Bring it to a gentle simmer and let it thicken slightly, about 3–5 minutes. - Add the Chickpeas and Spinach
Stir in the chickpeas, spinach, and chopped cilantro. Cook until the spinach wilts and the chickpeas are warmed through. Lightly mash some of the chickpeas with the back of a wooden spoon for extra creaminess. - Adjust to Taste
Taste and tweak — a squeeze of lime or a dash of ginger or lemongrass takes it from delicious to chef’s kiss. - Serve
Spoon the curry generously over rice. Top with chili crisp, a sprinkle of cilantro, and — if you’ve got time — a side of quick pickled cucumber salad.
Tips & Tricks for the Creamiest Chickpea Curry
- Use full-fat coconut milk. It’s the difference between silky-smooth and watery sauce. Brands like Aroy-D or Chaokoh work best.
- Too thin? Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce. It’ll thicken up beautifully.
- Want more veggies? Add bell peppers, broccoli, or snap peas — sauté them first so they stay tender.
- Storage tip: Keeps 4–5 days in the fridge. The sauce actually deepens in flavor overnight.
Substitutions & Variations
- Protein swaps: Try tofu, shrimp, or even baked salmon. The sauce works like a dream with anything.
- No coconut milk? Use heavy cream or almond milk (though the texture will be lighter).
- Spice level: Red curry paste is mild, but you can adjust heat by adding chili flakes or more paste.
- Vegan & Gluten-Free: It’s already vegan; just swap soy sauce for tamari to make it fully gluten-free.
Pickled Cucumber Salad (Optional, but Highly Recommended)
- 3 small cucumbers, thinly sliced
- ¼ red onion, thinly sliced
- 1 tablespoon white vinegar
- 2 tablespoons avocado or olive oil
- ½ teaspoon salt
- ½ teaspoon sugar
Mix and let sit for 20–30 minutes. Serve chilled alongside the curry. Adds brightness, crunch, and balance.
Frequently Asked Questions
Can I use light coconut milk?
Yes, but it will be thinner. Add a cornstarch slurry or cook a few extra minutes to thicken.
Can I make it ahead?
Absolutely. It reheats perfectly — the sauce gets even richer. Keep the rice and curry stored separately for best texture.
Can I freeze it?
Yes. Freeze the curry (without rice) for up to 2 months. Thaw overnight and reheat gently on the stove.
Can I use frozen spinach?
Sure. Thaw it first and squeeze out excess water before adding.
What’s chili crisp?
It’s a Chinese-style condiment made of crispy chili flakes, garlic, and aromatics in oil. Think of it as a crunchy, spicy topping that makes everything pop. (Try Lao Gan Ma or Fly By Jing.)
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | 10–12 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sodium | 600 mg |
(Values are approximate and vary by ingredients used.)
If there’s one recipe that deserves a spot in your “I can’t think, but I still want something amazing” rotation , this is it.
A can of chickpeas, a swirl of coconut milk, a spoonful of curry paste, and you’ve got a dinner that feels warm, nourishing, and just fancy enough to lift your mood.
So go ahead, make it tonight. Scoop it over rice, drizzle with chili crisp, and maybe whisper a quiet thank-you to Steph for the inspiration.
Steph’s Chickpea Curry with Spinach and Rice
Ingredients
- 1 tbsp avocado oil (or olive oil)
- 2 cloves garlic, minced
- 1 tbsp brown sugar (adjust for taste)
- 1½ tbsp red curry paste (Thai Kitchen or Maesri recommended)
- 1 (14-ounce) can full-fat coconut milk
- 1½ tbsp soy sauce (use tamari or coconut aminos for gluten-free)
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2-3 cups fresh spinach, roughly chopped
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- 1½ cups uncooked jasmine rice
Optional toppings:
- Chili crisp or crunchy chili oil
- Lime wedges
- Pickled cucumber salad (recipe below)
Pickled Cucumber Salad (Optional, but Highly Recommended)
- 1 small cucumbers, thinly sliced
- ¼ red onion, thinly sliced
- 1 tbsp white vinegar
- 2 tbsp avocado or olive oil
- ½ tsp salt
- ½ tsp sugar
- Mix and let sit for 20–30 minutes. Serve chilled alongside the curry. Adds brightness, crunch, and balance.
Instructions
- Cook the Rice Prepare the jasmine rice according to package directions. Fluff with a fork and keep warm.
- Sauté the BaseI n a large skillet, heat avocado oil over medium heat. Add the garlic and curry paste, stirring for 1–2 minutes until fragrant. This is where the flavor begins — let it bloom.
- Create the Sauce Whisk in the brown sugar, coconut milk, and soy sauce. Bring it to a gentle simmer and let it thicken slightly, about 3–5 minutes.
- Add the Chickpeas and Spinach Stir in the chickpeas, spinach, and chopped cilantro. Cook until the spinach wilts and the chickpeas are warmed through. Lightly mash some of the chickpeas with the back of a wooden spoon for extra creaminess.
- Adjust to Taste Taste and tweak — a squeeze of lime or a dash of ginger or lemongrass takes it from delicious to chef’s kiss.
- Serve Spoon the curry generously over rice. Top with chili crisp, a sprinkle of cilantro, and — if you’ve got time — a side of quick pickled cucumber salad.