Chickpea Curry with Spinach and Rice Recipe

If you’re craving a vibrant, comforting meal that bursts with flavor and nutrition, this Chickpea Curry with Spinach and Rice Recipe is an absolute must-try. Creamy coconut milk blends effortlessly with spicy red curry paste to create a luscious, aromatic sauce, while tender chickpeas and fresh spinach bring hearty texture and vibrant color. Paired with fragrant jasmine rice, this dish feels like a warm, delicious hug on a plate—perfect for busy weeknights or cozy weekends when you want something both satisfying and wholesome.

Ingredients You’ll Need

The beauty of this Chickpea Curry with Spinach and Rice Recipe lies in its simplicity—each ingredient is easy to find, yet essential for achieving the perfect balance of flavors and textures. From the creamy coconut milk to the fragrant jasmine rice, every component adds something unique that together makes the dish truly special.

• Avocado oil: A mild, healthy oil that’s perfect for sautéing garlic without overpowering the other ingredients.
• Garlic: Adds a punch of aromatic depth, elevating the curry’s flavor from the very first step.
• Brown sugar: Just a touch to balance spicy and savory notes with subtle sweetness; can be adjusted to taste.
• Red curry paste: The soul of the dish, bringing vibrant color, heat, and complexity—Maesri or Thai Kitchen brands work beautifully.
• Full fat coconut milk: Creates a rich, creamy base that soothes the spices and gives the curry its signature luscious texture.
• Soy sauce: Adds a savory umami punch that complements the sweetness of the coconut milk perfectly.
• Chickpeas: The hearty, protein-packed star ingredient, providing satisfying texture and a slight nuttiness.
• Fresh spinach: Offers freshness, vibrant green color, and a healthy boost of vitamins that brighten the curry.
• Cilantro: Adds a fresh herbal note that finishes the dish with a wonderful aroma and flavor pop.
• Jasmine rice: Fragrant and fluffy, it’s the ideal companion to soak up all the delicious curry sauce.

How to Make Chickpea Curry with Spinach and Rice Recipe

Step 1: Prepare the Rice

Start by rinsing 1 and a half cups of jasmine rice under cold water until the water runs clear. This simple step removes excess starch and ensures each grain cooks up fluffy and separate. Then, cook the rice according to package instructions or simmer gently in water until tender. Having perfectly cooked rice ready means you can focus on building the rich flavors of the curry.

Step 2: Sauté Garlic and Brown Sugar

Heat one tablespoon of avocado oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds to a minute. Then, stir in the brown sugar to melt and combine—this tiny touch of sweetness will help balance the spices in the curry and deepen the flavor complexity.

Step 3: Add Red Curry Paste

Next, stir in one and a half tablespoons of red curry paste. Let it cook with the garlic and sugar for a minute or two until it becomes fragrant and slightly darkens. This step allows the spices and chili peppers to bloom in the warm oil, releasing their full aroma and heat.

Step 4: Pour in Coconut Milk and Soy Sauce

Pour in the entire 14-ounce can of full fat coconut milk and one and a half tablespoons of soy sauce. Stir everything together to create a rich, smooth curry sauce. The soy sauce introduces a savory depth that contrasts beautifully with the sweetness of the coconut milk, making the sauce irresistibly balanced.

Step 5: Add Chickpeas and Simmer

Drain and rinse one 14-ounce can of chickpeas, then add them to the pan. Let the curry gently simmer for about 10 minutes so the chickpeas can absorb the flavors and soften a bit more. The simmering process also thickens the sauce, giving you that perfect curry consistency.

Step 6: Toss in Spinach and Cilantro

Finally, stir in two to three cups of chopped fresh spinach and half a cup of chopped cilantro. Cook for just a few more minutes until the spinach wilts but remains bright and vibrant. These fresh greens lighten the dish, adding a lovely color contrast and a boost of nutrients.

How to Serve Chickpea Curry with Spinach and Rice Recipe

Garnishes

Sprinkle a few extra cilantro leaves on top just before serving to add a fresh burst of herbal brightness. If you enjoy a bit of crunch, toasted cashews or sliced green onions make fantastic garnishes that add texture and extra flavor complexity when paired with this rich curry.

Side Dishes

This curry pairs wonderfully with simple sides that complement its bold flavors. A crisp cucumber salad dressed with lemon juice and a pinch of salt can provide a refreshing contrast. You could also serve it alongside warm naan bread for scooping up every last bite of sauce—comfort food at its finest.

Creative Ways to Present

For a fun twist, serve this Chickpea Curry with Spinach and Rice Recipe in edible bowls made from hollowed-out bell peppers or large lettuce leaves. This not only makes your presentation stand out but also adds a fresh crunch to the overall experience, making meal time feel a little more special.

Make Ahead and Storage

Storing Leftovers

Leftover chickpea curry and rice can be stored separately or together in airtight containers in the refrigerator for up to 4 days. Keeping the rice and curry separate helps retain the rice’s texture, but if you prefer saving space, just be prepared to fluff the rice when reheating.

Freezing

This curry freezes beautifully. Transfer cooled curry to freezer-safe containers and store for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.

Reheating

To reheat, warm the curry over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much. For the rice, gently steam or microwave with a damp paper towel over the top to revive its fluffy texture. Together, these steps bring back that freshly made magic in every bite.

FAQs

Can I use canned spinach instead of fresh?

Fresh spinach is ideal for this Chickpea Curry with Spinach and Rice Recipe because it wilts nicely and retains vibrant color and nutrients. Canned spinach tends to be softer and less flavorful, so it won’t provide the same fresh texture or bright taste.

Is this recipe vegan and gluten-free?

Yes! This dish is naturally vegan and gluten-free as long as your soy sauce choice is gluten-free (tamari is a great alternative). It’s a delicious option for many dietary needs without any special substitutions.

Can I make this curry less spicy?

Absolutely! The red curry paste has varying heat levels depending on the brand. To control spiciness, start with less curry paste and add more to taste. You can also balance heat by adding a bit more coconut milk or brown sugar.

What other greens can I use instead of spinach?

Kale, Swiss chard, or collard greens can be swapped in if you want a different texture or flavor. Just be sure to chop them finely and maybe cook a bit longer since these greens can be tougher than spinach.

Why do I rinse rice before cooking?

Rinsing jasmine rice removes excess surface starch which prevents the rice from becoming gummy. This simple step helps achieve fluffy, separate grains that perfectly complement the creamy curry.

Final Thoughts

This Chickpea Curry with Spinach and Rice Recipe is one of those dishes that feels like a warm invitation to savor every bite. It’s packed with so much flavor, colors that brighten the table, and enough heartiness to keep you satisfied for hours. Whether you’re a curry enthusiast or just looking for a new favorite weeknight meal, I wholeheartedly encourage you to give this recipe a try—you won’t regret it!

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