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Overhead view of a bowl containing creamy Chickpea and Spinach Coconut Curry served next to white rice.

Chickpea and Spinach Coconut Curry

This recipe creates a flavorful, plant-based curry using chickpeas and spinach, cooked in a coconut milk base. It is a simple dish that highlights fresh ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon avocado oil
  • 2 cloves garlic minced
  • 1.5 tablespoons red curry paste Maesri or Thai Kitchen brand recommended
  • 1 tablespoon brown sugar add more to taste
  • 14 ounce can full fat coconut milk
  • 1.5 tablespoons soy sauce
  • 14 ounce can chickpeas drained and rinsed
  • 2 cups fresh spinach chopped, use up to 3 cups
  • 1/2 cup cilantro chopped
For Serving
  • 1.5 cups jasmine rice uncooked

Equipment

  • Medium saucepan
  • Wooden spoon

Method
 

  1. Cook the jasmine rice according to the package directions.
  2. Heat the avocado oil in a saucepan over medium heat. Add the minced garlic and curry paste. Sauté until the mixture softens and smells fragrant, about 1 to 2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce to the pan. Bring the mixture to a low simmer and cook until it thickens slightly.
  4. Add the drained chickpeas, spinach, and cilantro. Cook until the chickpeas are heated through and the spinach has wilted. If you prefer a creamier texture, mash the chickpeas slightly using the back of a wooden spoon.
  5. Taste the curry and adjust seasonings as needed. Serve the curry over the cooked rice. Top with extra cilantro before serving.

Notes

You can add a squeeze of lime or some extra ginger or lemongrass if you wish, but the flavor is complete with the basic ingredients. For an optional side, serve with pickled cucumber salad and a dollop of chili crisp.

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