Steph’s Chickpea Curry with Spinach and Rice Recipe

Introduction

This chickpea curry with spinach and rice is a simple yet flavorful meal that’s perfect for any night of the week. Packed with creamy coconut milk and fragrant red curry paste, it delivers comforting warmth and vibrant spices in every bite.

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 jasmine rice according to the package directions and set aside.
2. Step 2: Heat the avocado oil in a pan over medium heat. Add the minced garlic and red curry paste, sautéing for 1-2 minutes until soft and fragrant.
3. Step 3: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a gentle simmer and cook until slightly thickened.
4. Step 4: Add the chickpeas, chopped spinach, and cilantro to the pan. Cook until the chickpeas are warmed through and the spinach has wilted, mashing the chickpeas slightly with the back of a wooden spoon if you prefer a creamier texture.
5. Step 5: Taste the curry and adjust seasonings if needed. Serve the curry over jasmine rice with optional toppings like chili crisp and extra cilantro. A side of pickled cucumber salad pairs wonderfully with this dish.

Tips & Variations

• For added brightness, squeeze fresh lime juice into the curry before serving.
• Try swapping spinach for kale or Swiss chard for a different leafy green texture.
• Add fresh ginger or lemongrass in step 2 for more aromatic depth.
• Use low sodium soy sauce to control saltiness in the dish.

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 needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of chickpeas?

Yes, white beans or kidney beans can be used as substitutes, but chickpeas provide the best texture and flavor for this curry.

Is this recipe suitable for vegans?

Absolutely! This recipe is completely plant-based, using coconut milk and soy sauce to keep it vegan-friendly.

Steph’s Chickpea Curry with Spinach and Rice Recipe

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★★★★★

4.8 from 114 reviews

Steph’s Chickpea Curry with Spinach and Rice is a flavorful and comforting vegetarian curry featuring creamy coconut milk, fragrant red curry paste, and hearty chickpeas, complemented by fresh spinach and served over fragrant jasmine rice. This easy-to-make dish balances sweet, savory, and spicy notes for a satisfying meal with vibrant colors and rich texture.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Rice

• 1 1/2 cups jasmine rice, uncooked

Instructions

1. Cook the Rice: Prepare the jasmine rice according to the package directions, ensuring it is fluffy and perfectly cooked to serve as a base for the curry.
2. Sauté Aromatics: Heat avocado oil in a pan over medium heat. Add minced garlic and red curry paste, sautéing for 1-2 minutes until they are softened and fragrant, releasing their full aromatic flavors.
3. Add Coconut Milk and Seasonings: Stir in brown sugar, coconut milk, and soy sauce. Bring the mixture to a gentle simmer and cook until it thickens slightly, creating a rich curry sauce.
4. Combine Chickpeas, Spinach, and Cilantro: Add the drained chickpeas, chopped spinach, and cilantro to the curry sauce. Cook until chickpeas are heated through and spinach wilts. Optionally, lightly mash the chickpeas with the back of a wooden spoon for a creamier texture.
5. Adjust Flavor and Serve: Taste the curry and adjust seasonings as desired; additional lime juice, ginger, or lemongrass can be added for extra brightness. Serve the curry hot over the cooked jasmine rice. Garnish with extra cilantro and optionally chili crisp and pickled cucumber salad for added flavor complexity.

Notes

• For a creamier texture, lightly mash chickpeas before serving.
• Adding a squeeze of fresh lime juice or extra ginger enhances the brightness of the curry.
• Serve with chili crisp and pickled cucumber salad for an authentic and refreshing accompaniment.
• Use full-fat coconut milk to achieve a rich and creamy curry sauce.
• This dish can be easily adapted to vegan by ensuring the soy sauce is vegan-friendly.

Keywords: chickpea curry, spinach curry, vegetarian curry, coconut milk curry, red curry paste, jasmine rice, easy curry recipe, Thai curry, healthy vegetarian meals