Steph’s Chickpea Curry with Spinach and Rice: A Creamy Vegan Delight

Why You’ll Love This Chickpea Curry

• Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.

• Creamy and Flavorful: The combination of coconut milk and red curry paste creates a rich, satisfying sauce.

• Nutritious: Packed with protein-rich chickpeas and iron-rich spinach, it’s a wholesome meal.

• Vegan-Friendly: A plant-based dish that doesn’t compromise on taste.

Ingredients

• 1 tablespoon avocado oil (15 ml)

• 2 cloves garlic, minced

• 1 tablespoon brown sugar (12 g), more to taste

• 1.5 tablespoons red curry paste (22 g)

• 1 can (14 ounces / 400 ml) full-fat coconut milk

• 1.5 tablespoons soy sauce (22 ml)

• 1 can (14 ounces / 400 g) chickpeas, drained and rinsed

• 2 to 3 cups fresh spinach, chopped (60–90 g)

• 1/2 cup cilantro, chopped (8 g)

• 1.5 cups jasmine rice, uncooked (285 g)

Instructions

1. Cook the Rice: Prepare jasmine rice according to package instructions.

2. Sauté Aromatics: While the rice cooks, heat avocado oil in a large skillet over medium heat. Add minced garlic and red curry paste; sauté for 1–2 minutes until fragrant.

3. Create the Sauce: Stir in brown sugar, coconut milk, and soy sauce. Bring to a gentle simmer and cook for 3–5 minutes until slightly thickened.

4. Add Chickpeas and Greens: Add the chickpeas, chopped spinach, and cilantro to the skillet. Stir and simmer for 3–4 minutes until the chickpeas are heated through and the spinach is wilted.

5. Adjust Texture: Lightly mash some chickpeas with the back of a spoon for a creamier texture, if desired.

6. Season to Taste: Taste and adjust the seasoning with extra sugar, soy sauce, or a squeeze of lime juice.

7. Serve: Serve the curry hot over jasmine rice. Garnish with additional cilantro and a dollop of chili crisp, if desired.

Tips for the Perfect Curry

• Curry Paste: Use a high-quality red curry paste for the best flavor.

• Coconut Milk: Full-fat coconut milk provides a richer, creamier sauce.

• Spinach: Fresh spinach wilts quickly; add it towards the end to retain its vibrant color and nutrients.

• Texture: Mashing some chickpeas adds creaminess and thickens the sauce.Pinterest+1Punchfork+1

Serving Suggestions

• Accompaniments: Pair with a side of pickled cucumber salad for a refreshing contrast.Pinterest+3Pinch of Yum+3Cooked – Your Smart Cookbook+3

• Bread: Serve with warm naan or flatbread to soak up the delicious sauce.

• Garnishes: Top with fresh herbs like basil or mint, or add a sprinkle of toasted nuts for crunch.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or coconut milk if needed to loosen the sauce.

FAQs

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or collard greens are great alternatives. Adjust cooking times accordingly, as some greens take longer to wilt.

Is this curry spicy?

The red curry paste adds a mild heat. For a spicier kick, consider adding red pepper flakes or a dash of hot sauce.

Can I make this curry ahead of time?

Yes. This curry tastes even better the next day as the flavors meld. Store in the refrigerator and reheat before serving.

Steph’s Chickpea Curry with Spinach and Rice is more than just a meal; it’s a comforting, flavorful dish that’s both nourishing and satisfying. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a delightful experience that’s sure to become a staple in your meal rotation.

Steph’s Chickpea Curry with Spinach and Rice: A Creamy Vegan Delight

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• Author: Amanda Thompson
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Steph’s Chickpea Curry with Spinach and Rice is a quick, creamy, and comforting vegan dish. Full of protein-rich chickpeas, iron-packed spinach, and fragrant coconut curry sauce, this one-pan recipe is perfect for busy weeknights. Serve it over fluffy jasmine rice for a satisfying plant-based meal that’s bursting with flavor.

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Ingredients

Scale 1x2x3x

• 1 tablespoon avocado oil

• 2 cloves garlic, minced

• 1 tablespoon brown sugar (more to taste)

• 1.5 tablespoons red curry paste

• 1 can (14 oz) full-fat coconut milk

• 1.5 tablespoons soy sauce

• 1 can (14 oz) chickpeas, drained and rinsed

• 2 to 3 cups fresh spinach, chopped

• 1/2 cup cilantro, chopped

• 1.5 cups jasmine rice, uncooked

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Instructions

• Cook Rice: Prepare jasmine rice according to package instructions.

• Sauté Aromatics: While the rice cooks, heat avocado oil in a large skillet over medium heat. Add garlic and curry paste. Sauté for 1–2 minutes until fragrant.

• Make the Sauce: Stir in brown sugar, coconut milk, and soy sauce. Simmer for 3–5 minutes until slightly thickened.

• Add Chickpeas & Greens: Add chickpeas, spinach, and cilantro. Stir well and cook for 3–4 minutes until heated and wilted.

• Adjust Texture: Lightly mash some chickpeas in the skillet for creaminess, if desired.

• Season: Taste and adjust with more soy sauce, sugar, or lime juice.

• Serve: Spoon curry over jasmine rice. Garnish with extra cilantro or chili crisp if desired.

Notes

Use quality red curry paste for maximum flavor.

Full-fat coconut milk gives the best texture.

Substitute spinach with kale or Swiss chard.

Mashing chickpeas enhances the curry’s creamy consistency.

Great for meal prep and next-day meals.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Thai-Inspired / Vegan Fusion