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Steph’s Chickpea Curry with Spinach and Rice

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

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.