Steph’s Chickpea Curry with Spinach and Rice

• avocado oil↗1 tablespoon
• cloves garlic, minced↗2
• brown sugar (more to taste)↗1 tablespoon
• red curry paste (currently loving Maesri or Thai Kitchen brand)1 tablespoon
• one 14-ounce can full fat coconut milk1
• soy sauce↗2 tablespoon
• one 14-ounce can chickpeas, drained and rinsed14
• fresh spinach, chopped↗2 cup
• cilantro, chopped↗0.5 cup
• jasmine rice, uncooked↗1.5 cup

Step-by-step instructions

1. 1

   Cook rice according to package directions.

2. 2

   Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.

3. 3

   Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.

4. 4

   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.

5. 5

   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!