Chickpea Curry Spinach Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups uncooked jasmine rice
02 -
2–3 handfuls of fresh chopped spinach
03 -
1/2 cup chopped cilantro
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1 tablespoon avocado oil
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1 tablespoon or more of brown sugar if you like it sweeter
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2 minced garlic cloves
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1 1/2 tablespoons soy sauce
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1 1/2 tablespoons red curry paste
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A 14-ounce can of rinsed and drained chickpeas
10 -
One can (14 ounces) of full-fat coconut milk
# Instructions:
01 -
Follow the package instructions to cook your rice.
02 -
Add avocado oil to a pan over medium heat. Toss in garlic and curry paste, stirring for a minute or two until fragrant and soft.
03 -
Pour in the coconut milk, soy sauce, and sprinkle in the brown sugar. Stir it all together and let it bubble gently until it thickens.
04 -
Stir in the chickpeas, spinach, and cilantro. Let it cook just until the spinach wilts and the chickpeas warm through. If you like a creamier texture, press some chickpeas with a wooden spoon.
05 -
Taste and tweak the flavors if needed. You could squeeze some lime or add a touch of ginger or lemongrass if you want. Serve it hot over rice, with chili oil or crispy pickles on top. Extra cilantro never hurts!
# Notes:
01 -
Mash the chickpeas a bit if you prefer a thicker texture.
02 -
Maesri or Thai Kitchen curry pastes work great for this.
03 -
Optional: Add lime juice, ginger, or lemongrass for more zing.