Chickpea Curry with Spinach (Print Version)

# Ingredients:

→ For the Curry

01 - 1 tablespoon avocado oil (or olive oil)
02 - 3 garlic cloves, minced
03 - 1 1/2 tablespoons red curry paste
04 - 1 tablespoon brown sugar
05 - 1 (14 oz) can full-fat coconut milk
06 - 1 1/2 tablespoons soy sauce (or tamari for gluten-free)
07 - 1 (14 oz) can chickpeas, drained and rinsed
08 - 2-3 cups fresh spinach, chopped
09 - 1/2 cup chopped cilantro
10 - Juice of 1/2 lime (optional)

→ For Serving

11 - 1 1/2 cups uncooked jasmine rice (or rice of choice), cooked according to package instructions
12 - Extra cilantro or chili crisp (optional, for topping)

# Instructions:

01 - Prepare jasmine rice according to package directions.
02 - 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.
03 - Stir in the brown sugar, coconut milk, and soy sauce. Bring to a gentle simmer.
04 - Add chickpeas to the pan. Simmer for 5–7 minutes to let the flavors develop. Stir in the chopped spinach and let it wilt.
05 - 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:

01 - For more heat, add a pinch of chili flakes or sriracha.
02 - Use frozen spinach if fresh isn’t available—just stir it in at the end.
03 - Leftovers are great the next day and freeze well!

Back