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Chickpea Curry with Spinach and Rice Recipe

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4.2 from 42 reviews

This vibrant Chickpea Curry with Spinach and Rice is a quick and flavorful plant-based meal featuring creamy coconut milk, aromatic red curry paste, and fresh spinach. It’s a wholesome and comforting dish perfect for a nutritious weeknight dinner.

Ingredients

Curry Base

  • 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

Vegetables and Herbs

  • 2–3 cups fresh spinach, chopped
  • 1/2 cup cilantro, chopped

Grains

  • 1 1/2 cups jasmine rice, uncooked

Instructions

  1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for about 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  2. Sauté Aromatics: While the rice cooks, heat 1 tablespoon of avocado oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Build the Curry: Stir in 1 tablespoon of brown sugar and 1 1/2 tablespoons of red curry paste into the garlic. Cook for 2 minutes, stirring frequently to release the flavors of the curry paste.
  4. Add Coconut Milk and Seasonings: Pour in the full-fat coconut milk and 1 1/2 tablespoons soy sauce, stirring to combine. Bring this mixture to a gentle simmer.
  5. Add Chickpeas and Simmer: Add the drained and rinsed chickpeas to the curry sauce. Allow the curry to simmer for about 10 minutes, stirring occasionally to meld the flavors and slightly thicken the sauce.
  6. Incorporate Spinach and Herbs: Add 2 to 3 cups chopped fresh spinach to the curry and stir until wilted and well incorporated. Remove the skillet from heat and stir in 1/2 cup chopped cilantro for a fresh, bright flavor.
  7. Serve: Serve the hot chickpea curry over the prepared jasmine rice. Enjoy immediately for a comforting and nutritious meal.

Notes

  • You can adjust the amount of brown sugar to balance the heat and acidity of the curry.
  • For a spicier curry, add more red curry paste or a pinch of chili flakes.
  • Use low-sodium soy sauce to reduce salt intake if desired.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
  • This recipe is naturally vegan and gluten-free.

Find it online: https://justsosavory.com/chickpea-curry-with-spinach-and-rice-recipe/