Steph’s Chickpea Curry with Spinach and Rice
Ingredients
- 1 tablespoon 1 tablespoon avocado
- 2 cloves
- 1 tablespoon 1 tablespoon (more to taste)
- 1 1/2 tablespoons 1 1/2 tablespoons red curry paste
- one 14-ounce can full fat
- 1 1/2 tablespoons 1 1/2 tablespoons
- 14 chickpeas one -ounce can , drained and rinsed
- 23 23 fresh spinach – , chopped
- 1/2 1/2 cilantro , chopped
- 1 1/2 1 1/2 jasmine rice , uncooked
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Instructions
- Cook rice according to package directions.
- Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
- Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
- Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
- Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!
Source
Original recipe: View Original