If you’re searching for a dish that effortlessly combines vibrant flavors, wholesome ingredients, and speedy preparation, then you absolutely must try Steph’s Chickpea Curry with Spinach and Rice Recipe. This comforting curry is a beautiful fusion of creamy coconut milk, fragrant red curry paste, and tender chickpeas all brightened up by fresh spinach and cilantro. Paired with fluffy jasmine rice, it’s a feast for every sense that comes together in just about 20 minutes. Whether you’re cooking for a busy weeknight or hosting friends, this recipe delivers hearty satisfaction with an uplifting, healthy vibe that will instantly become one of your favorites.
Ingredients You’ll Need
These ingredients are refreshingly straightforward, yet each plays an important role in building the perfect balance of taste, texture, and color in Steph’s Chickpea Curry with Spinach and Rice Recipe. From the warmth of garlic to the creaminess of coconut milk, every element contributes to making this dish truly special.
- 1 tablespoon avocado oil: A neutral oil that brings a subtle richness and helps carry the spices’ flavors without overpowering them.
- 2 cloves garlic, minced: Adds fragrant depth and a savory kick that’s absolutely essential in any curry.
- 1 tablespoon brown sugar (more to taste): Balances the spiciness with a gentle sweetness and enhances the sauce’s caramel notes.
- 1 1/2 tablespoons red curry paste: The star spice blend—Maesri or Thai Kitchen brands are wonderful options for that authentic flavor punch.
- One 14-ounce can full fat coconut milk: Brings luscious creaminess and a slight sweetness, making the curry silky and indulgent.
- 1 1/2 tablespoons soy sauce: Adds a savory umami element to deepen the overall flavor profile.
- One 14-ounce can chickpeas, drained and rinsed: The hearty protein base that soaks up all those fragrant, creamy curry notes.
- 2-3 cups fresh spinach, chopped: For a burst of vivid color, gentle earthiness, and a nutritious boost.
- 1/2 cup cilantro, chopped: Provides fresh brightness and a touch of herbal zing that lightens the richness.
- 1 1/2 cups jasmine rice, uncooked: Fluffy, fragrant rice that serves as the perfect canvas soaking up the curry’s sauce.
How to Make Steph’s Chickpea Curry with Spinach and Rice Recipe
Step 1: Cook the Rice
Begin by cooking your jasmine rice according to the package directions. This simple step creates a light, fluffy base that perfectly complements the creamy curry topping. Remember, the rice needs to be ready by the time your curry finishes simmering, so starting this first lets everything come together in sync.
Step 2: Sauté Garlic and Curry Paste
Heat your avocado oil over medium heat and toss in the minced garlic and red curry paste. Sauté them until you start to notice that aromatic, spicy fragrance filling your kitchen—usually about 1 to 2 minutes. This step activates the spices and garlic, laying down that warm, inviting foundation that makes this curry so irresistible.
Step 3: Build the Sauce
Next, add the brown sugar, coconut milk, and soy sauce to the pan. Stir everything together and bring it to a low simmer. Allowing it to gently thicken slightly helps the flavors meld beautifully and gives you a rich, creamy sauce that will cling to every spoonful of chickpeas and spinach.
Step 4: Incorporate Chickpeas, Spinach, and Cilantro
It’s time to add the star ingredients: the chickpeas, chopped spinach, and cilantro. Cook the mixture until the chickpeas heat through and the spinach wilts to a vibrant green. For an intriguing change in texture, try mashing some of the chickpeas ever so slightly with the back of a wooden spoon—this creates a creamier consistency that’s utterly delightful.
Step 5: Taste and Adjust
One of the best parts about Steph’s Chickpea Curry with Spinach and Rice Recipe is how adaptable it is. Give it a taste and adjust the seasoning as you like—a squeeze of lime, extra ginger, or lemongrass can add exciting layers, but the curry stands strong with just the basics, proving how perfectly balanced the ingredients are.
How to Serve Steph’s Chickpea Curry with Spinach and Rice Recipe
Garnishes
Adding garnishes elevates the experience. Fresh cilantro on top brings a pop of herbal brightness that instantly freshens up every forkful. A dollop of chili crisp or a drizzle of chili oil adds a pleasant heat and textural crunch if you like things a bit fiery. These small touches turn a comforting meal into something truly memorable.
Side Dishes
This curry pairs wonderfully with light, crisp accompaniments. A side of pickled cucumber salad offers a tangy crunch that contrasts perfectly with the creamy curry sauce. You might also consider naan bread or steamed vegetables to round out the meal beautifully, adding variety while keeping things balanced and fresh.
Creative Ways to Present
For a fun twist, serve Steph’s Chickpea Curry with Spinach and Rice Recipe in individual bowls layered with the rice first, then the curry spooned generously on top. Add a scattering of toasted nuts or seeds for an unexpected crunch. If you’re feeling fancy, a sprinkle of toasted coconut flakes or a squeeze of fresh lime juice right before serving really takes it up a notch.
Make Ahead and Storage
Storing Leftovers
This curry refrigerates beautifully. Place any leftovers in an airtight container and they will stay fresh for up to 3-4 days. The flavors often deepen overnight, making your next meal possibly even better than the first.
Freezing
If you want to keep a batch for longer, freezing is a great option. Just transfer the cooled curry into freezer-safe containers and it will last for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight for best texture and taste.
Reheating
To reheat, warm the curry on the stovetop over medium heat, stirring occasionally. You can add a splash of water or more coconut milk if it’s thickened too much. Microwave reheating works too; just be sure to cover the dish and stir halfway through to heat evenly. Enjoy it with freshly cooked rice for a no-fuss, hearty meal anytime.
FAQs
Can I use canned spinach instead of fresh for this recipe?
Fresh spinach is highly recommended in Steph’s Chickpea Curry with Spinach and Rice Recipe because it adds flavor, color, and texture that canned spinach simply can’t match. You could use frozen spinach if fresh isn’t available, just be sure to thaw and drain it well before adding.
Is this curry vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free when you ensure that your soy sauce is gluten-free or replace it with tamari. It’s a fantastic choice for a plant-based, allergy-friendly meal.
Can I substitute red curry paste with another type?
You can experiment with yellow or green curry pastes for different flavor profiles, but red curry paste gives Steph’s Chickpea Curry with Spinach and Rice Recipe its signature warmth and complexity. If you like milder or spicier dishes, adjusting the amount is also an option.
How spicy is this curry?
This curry offers a moderate level of spice thanks to the red curry paste. It’s flavorful without overwhelming heat, but if you prefer less heat, start with less paste and add more to taste. Likewise, if you love spice, add additional chili crisp or fresh chilies when serving.
Can I make this recipe oil-free?
Yes! You can skip the avocado oil and sauté the garlic and curry paste in a little water or vegetable broth instead. The texture may be slightly different, but the flavor remains delicious and vibrant.
Final Thoughts
Steph’s Chickpea Curry with Spinach and Rice Recipe is such a wonderful, fuss-free meal that brings both warmth and health to your table with minimal effort. Whether you’re a seasoned curry lover or trying something new, this recipe balances comfort and freshness in a way that feels like a warm hug at dinnertime. Give it a try, and I promise it will become a beloved staple you’ll happily return to again and again.
Print
Steph’s Chickpea Curry with Spinach and Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
Steph’s Chickpea Curry with Spinach and Rice is a flavorful, creamy vegan curry featuring tender chickpeas, fresh spinach, and a rich coconut milk base seasoned with red curry paste, garlic, and soy sauce. Served over jasmine rice, this quick and easy meal delivers a comforting, aromatic experience perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (more to taste)
- 1 1/2 tablespoons red curry paste (Maesri or Thai Kitchen brand recommended)
- 1 (14-ounce) can full fat coconut milk
- 1 1/2 tablespoons soy sauce
- 1 (14-ounce) can chickpeas, drained and rinsed
- 2–3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
- 1 1/2 cups jasmine rice, uncooked
Instructions
- Cook the Rice: Prepare jasmine rice according to package directions, typically by rinsing the rice and cooking it with water until fluffy.
- Sauté Aromatics and Curry Paste: Heat avocado oil over medium heat in a skillet or pan. Add minced garlic and red curry paste, sautéing for 1-2 minutes until softened and fragrant.
- Add Coconut Milk and Seasonings: Stir in brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing it to thicken slightly while stirring occasionally.
- Incorporate Chickpeas, Spinach, and Cilantro: Add drained chickpeas, chopped spinach, and cilantro to the pan. Cook until chickpeas are heated through and spinach has wilted. Optionally, mash some chickpeas gently with the back of a wooden spoon to achieve a creamier texture.
- Adjust Flavors and Serve: Taste the curry and adjust seasoning as desired — extra lime juice, ginger, or lemongrass can be added. Serve the curry over the cooked jasmine rice, topped with extra cilantro and a dollop of chili crisp. Pair with pickled cucumber salad if desired.
Notes
- For more vibrant flavor, add a squeeze of lime juice or extra fresh ginger or lemongrass before serving.
- A dollop of chili crisp adds a spicy crunch that complements the creamy curry.
- Pickled cucumber salad is highly recommended as a refreshing, tangy side dish.
- You can adjust the curry paste quantity based on preferred spice levels.
- This dish is vegan and gluten-free by default.
