Description
This quick and cozy chickpea curry is creamy, flavorful, and full of plant-based protein. Red curry paste, coconut milk, and soy sauce create a savory-sweet sauce, while fresh spinach adds color and nutrition. Serve it over fluffy jasmine rice for the ultimate 25-minute comfort meal.
Ingredients
For the Curry:
-
1 tablespoon avocado oil (or olive oil)
-
3 garlic cloves, minced
-
1 1/2 tablespoons red curry paste
-
1 tablespoon brown sugar
-
1 (14 oz) can full-fat coconut milk
-
1 1/2 tablespoons soy sauce (or tamari for gluten-free)
-
1 (14 oz) can chickpeas, drained and rinsed
-
2-3 cups fresh spinach, chopped
-
1/2 cup chopped cilantro
-
Juice of 1/2 lime (optional)
For Serving:
-
1 1/2 cups uncooked jasmine rice (or rice of choice), cooked according to package instructions
-
Extra cilantro or chili crisp (optional, for topping)
Instructions
-
Cook the rice:
Prepare jasmine rice according to package directions. -
Sauté aromatics:
In a large skillet or saucepan, heat the oil over medium heat. Add minced garlic and red curry paste. Sauté for 1–2 minutes until fragrant. -
Make the curry sauce:
Stir in the brown sugar, coconut milk, and soy sauce. Bring to a gentle simmer. -
Add chickpeas and spinach:
Add chickpeas to the pan. Simmer for 5–7 minutes to let the flavors develop. Stir in the chopped spinach and let it wilt. -
Finish and serve:
Stir in chopped cilantro and a squeeze of lime juice if using. Serve curry over rice and top with extra cilantro or chili crisp if desired.
Notes
-
For more heat, add a pinch of chili flakes or sriracha.
-
Use frozen spinach if fresh isn’t available—just stir it in at the end.
-
Leftovers are great the next day and freeze well!