Description
Creamy chickpea curry with spinach served over fluffy jasmine rice, finished with cilantro and chili crisp for an easy, cozy dinner.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoons red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 1 1/2 tablespoons soy sauce
- 1 can (14 ounces) chickpeas, drained and rinsed
- 3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
- 1 1/2 cups jasmine rice, uncooked
- 2 to 4 teaspoons chili crisp, for serving
- 1 cup cucumber salad, for serving
Instructions
- Cook the jasmine rice according to package directions.
- Heat the avocado oil in a large skillet over medium heat. Add the minced garlic and red curry paste, then sauté for 1 to 2 minutes until fragrant.
- Stir in the brown sugar, coconut milk, and soy sauce. Bring to a gentle simmer.
- Add the chickpeas and chopped spinach. Simmer for 4 to 6 minutes until the chickpeas are hot and the spinach is wilted.
- Gently mash a few chickpeas with the back of a spoon for a creamier texture, then stir in the chopped cilantro.
- Taste and adjust seasoning if needed.
- Serve the curry over warm jasmine rice with chili crisp and cucumber salad.
Notes
- Use full-fat coconut milk for the creamiest sauce.
- Do not overcook the spinach, add it near the end so it stays tender.
- A squeeze of lime at the end is a great optional finishing touch.
- Store curry and rice separately for the best leftover texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: chickpea curry, spinach curry, coconut chickpea curry, jasmine rice dinner, easy vegan curry