Creamy Chickpea Curry with Spinach
A deliciously creamy and flavorful chickpea curry with fresh spinach, served over jasmine rice.
Equipment
- Large Skillet For cooking the curry.
- Pot For cooking the jasmine rice.
Ingredients
Main Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar more to taste
- 1.5 tablespoons red curry paste
- 1 can (14 ounces) full-fat coconut milk
- 1.5 tablespoons soy sauce
- 1 can (14 ounces) chickpeas, drained and rinsed
- 2 to 3 cups fresh spinach, chopped
- 0.5 cup cilantro, chopped
- 1.5 cups jasmine rice, uncooked
Instructions
- Cook the jasmine rice according to the package instructions and set aside once done.
- Heat the avocado oil in a large skillet over medium heat. Add the minced garlic and red curry paste, sautéing for 1-2 minutes until fragrant.
- Stir in the brown sugar, coconut milk, and soy sauce. Bring to a low simmer and let thicken slightly, about 5 minutes.
- Add the chickpeas, chopped spinach, and cilantro. Cook until heated through and spinach is wilted, around 3-5 minutes. For a creamier texture, gently mash some chickpeas.
- Taste and adjust flavors as desired, adding lime or ginger if preferred. Serve over jasmine rice.
- Top with chili crisp and additional cilantro if desired.
Notes
For a refreshing side, consider serving with pickled cucumber salad. Feel free to adjust the amount of brown sugar based on your sweetness preference.