Steph’s Chickpea Curry with Spinach and Rice Recipe

Introduction

This comforting chickpea curry with spinach is a flavorful and easy-to-make meal perfect for any day of the week. Creamy coconut milk and red curry paste combine to create a rich sauce that’s paired beautifully with jasmine rice. It’s a wholesome, vegetarian-friendly dish that’s both satisfying and vibrant.

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 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 over medium heat in a large pan. Add the minced garlic and red curry paste, sautéing until softened and fragrant, about 1-2 minutes.
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 creamier texture, gently mash some chickpeas with the back of a wooden spoon.
5. Step 5: Taste and adjust the seasoning as desired. Consider adding a squeeze of lime juice or a pinch of fresh ginger or lemongrass for extra brightness, though this isn’t necessary.
6. Step 6: Serve the curry over the cooked jasmine rice. Top with additional cilantro and a dollop of chili crisp if you like. Pair with a side of pickled cucumber salad for a refreshing contrast.

Tips & Variations

• For a spicier kick, add fresh chopped chili or a splash of hot sauce.
• You can substitute spinach with kale or swiss chard if preferred.
• Use light coconut milk for a lighter version, though the curry will be less rich.
• Adding a squeeze of lime just before serving brightens the flavors beautifully.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. The rice can be stored separately to keep its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this dish reheats well and flavors often deepen after resting overnight. Just store the curry and rice separately for best texture.

Can I use dried chickpeas instead of canned?

You can, but make sure to soak and cook them fully before adding to the curry, as dried chickpeas require longer cooking times.

Steph’s Chickpea Curry with Spinach and Rice Recipe

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★★★★★

4.8 from 133 reviews

Steph’s Chickpea Curry with Spinach and Rice is a flavorful and creamy plant-based curry that combines aromatic red curry paste, rich coconut milk, and tender chickpeas with fresh spinach. Served over jasmine rice, this recipe offers a comforting and nutritious meal with a perfect balance of spices and sweetness, ideal for a quick weekday dinner or meal prep.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai-inspired
• Diet: Vegan

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

Optional Garnishes

• Dollop of chili crisp
• Squeeze of lime
• Extra cilantro
• Pickled cucumber salad

Instructions

1. Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package directions, typically simmering in water until tender and fluffy, then set aside and keep warm.
2. Sauté aromatics and curry paste: Heat avocado oil over medium heat in a large skillet or pan. Add minced garlic and red curry paste; sauté for 1-2 minutes until they soften and become fragrant, being careful not to burn the garlic.
3. Add liquids and simmer: Stir in brown sugar, full-fat coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing it to thicken slightly while stirring occasionally, about 3-5 minutes.
4. Add chickpeas, spinach, and cilantro: Add drained chickpeas, chopped spinach, and cilantro into the skillet. Cook until chickpeas are heated through and the spinach wilts, about 3-4 minutes. For a creamier texture, mash some chickpeas gently with the back of a wooden spoon if desired.
5. Adjust and serve: Taste the curry and adjust seasoning with extra brown sugar, lime juice, ginger, or lemongrass if desired. Serve the curry hot over cooked jasmine rice, topped with a dollop of chili crisp, extra cilantro, and a side of pickled cucumber salad for added freshness and crunch.

Notes

• The chickpeas can be mashed slightly to create a creamier texture but can also be left whole for more bite.
• Add a squeeze of lime or fresh ginger for extra brightness, though the curry is flavorful as is.
• Serving with chili crisp and pickled cucumber salad adds contrasting spicy and tangy flavors that complement the curry.
• Avocado oil is recommended for its high smoke point, but any neutral oil can be used.
• This recipe is easily doubled for meal prep or feeding a larger group.

Keywords: chickpea curry, spinach curry, vegan curry, red curry paste, coconut milk curry, jasmine rice, plant-based dinner, easy curry recipe