Description
Creamy chickpea curry with spinach and rice delivers comfort straight from Indian kitchens, blending hearty protein with silky spices. Fragrant basmati rice cradles this nourishing meal, promising warmth and satisfaction with each delightful spoonful you savor.
Ingredients
Scale
Main Ingredients:
- 1 (14 ounces / 400 grams) can full-fat coconut milk
- 1 (14 ounces / 400 grams) can chickpeas, drained and rinsed
- 2–3 cups fresh spinach, chopped
Spices and Seasonings:
- 1 ½ tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 ½ tablespoons soy sauce (or tamari for gluten-free)
- ½ cup chopped cilantro
- Juice of ½ lime (optional)
Cooking Base:
- 1 tablespoon avocado oil (or olive oil)
- 3 garlic cloves, minced
Serving Accompaniment:
- 1 ½ cups uncooked jasmine rice (or rice of choice), cooked according to package instructions
- Extra cilantro or chili crisp (optional, for topping)
Instructions
- Rinse jasmine rice thoroughly and cook according to package instructions, ensuring fluffy and separate grains.
- Heat oil in a large skillet over medium temperature, releasing aromatic garlic and vibrant red curry paste until fragrant and golden.
- Create a luscious curry base by whisking together brown sugar, creamy coconut milk, and savory soy sauce, allowing the mixture to gently simmer and meld flavors.
- Introduce plump chickpeas into the simmering sauce, letting them absorb the complex spices and develop a rich, tender texture for several minutes.
- Fold fresh spinach leaves into the curry, watching them delicately wilt and incorporate their verdant color and nutritional essence into the dish.
- Brighten the curry’s depth with a sprinkle of freshly chopped cilantro and a zesty lime juice squeeze, enhancing the overall flavor profile.
- Plate the fragrant curry atop the prepared rice, garnishing with additional cilantro or a drizzle of chili crisp for an extra layer of excitement and texture.
Notes
- Adjust curry paste intensity by starting with less and tasting, allowing personal heat preference to guide seasoning.
- Use fresh spinach for brighter color and crisp texture, or substitute with kale or Swiss chard for varied nutrition.
- Drain and rinse canned chickpeas thoroughly to reduce sodium and remove excess starch, ensuring a cleaner curry base.
- Transform dish into protein-packed meal by adding cubed tofu or shredded rotisserie chicken for additional substance and variety.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg