Steph’s Chickpea Curry with Spinach and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
