Steph's Chickpea Curry with Spinach and Rice

Chef's notes#

This chickpea curry is cozy, pantry-friendly, vegetarian, and a bit elegant. It's comforting without being heavy and nutritious without being boring.

Details#

• ⏲️ Prep time: 5 minutes
• 🍳 Cook time: 15 minutes
• 🍽️ Servings: 4

Ingredients#

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar (more to taste)
• 1 1/2 tablespoons red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 tablespoons soy sauce
• one 14-ounce can chickpeas, drained and rinsed
• 2 – 3 cups fresh spinach, chopped
• 1/2 cup cilantro, chopped
• 1 1/2 cups jasmine rice, uncooked

Directions#

1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat.
3. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
4. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
5. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted.
6. Mash the chickpeas slightly with the back of a wooden spoon for a creamier texture.
7. Taste and adjust seasoning as desired.
8. Serve over rice with a dollop of chili crisp and a side of pickled cucumber salad if desired.