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.
Ingredients
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1 tablespoon avocado oil
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2 cloves garlic, minced
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1 tablespoon brown sugar (more to taste)
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1.5 tablespoons red curry paste
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1 can (14 oz) full-fat coconut milk
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1.5 tablespoons soy sauce
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1 can (14 oz) chickpeas, drained and rinsed
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2 to 3 cups fresh spinach, chopped
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1/2 cup cilantro, chopped
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1.5 cups jasmine rice, uncooked
Instructions
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Cook Rice: Prepare jasmine rice according to package instructions.
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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.
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Make the Sauce: Stir in brown sugar, coconut milk, and soy sauce. Simmer for 3–5 minutes until slightly thickened.
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Add Chickpeas & Greens: Add chickpeas, spinach, and cilantro. Stir well and cook for 3–4 minutes until heated and wilted.
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Adjust Texture: Lightly mash some chickpeas in the skillet for creaminess, if desired.
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Season: Taste and adjust with more soy sauce, sugar, or lime juice.
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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