Hello there, fellow food lovers! If you’re craving something warm, hearty, and full of rich flavors, you’re in for a treat today. Let me introduce you to one of my favorite go-to meals: Creamy Chickpea Curry with Spinach and Jasmine Rice. Not only is this dish incredibly delicious, but it’s also super easy to make, perfect for those busy weeknights when you want something comforting yet quick. Ready to dive into some bold flavors with me? Let’s get cooking!
Introduction
The Creamy Chickpea Curry with Spinach and Jasmine Rice is inspired by the aromatic and vibrant flavors of Thai cuisine, known for its perfect balance of sweet, savory, and spicy. The creamy coconut milk combined with red curry paste creates a luscious base for chickpeas and spinach, making this a nutrient-packed meal that’s vegetarian, vegan, and gluten-free. This dish is also incredibly versatile—you can adjust the spice level, add more veggies, or even swap out the chickpeas for another plant-based protein like tofu or tempeh. Every time I make this dish, it brings me comfort and transports me back to my travels in Southeast Asia, where street vendors serve rich curries over perfectly steamed rice. It’s a simple yet delightful experience that I’m excited to share with you today.
Ingredients
To prepare this comforting Creamy Chickpea Curry with Spinach and Jasmine Rice, you’ll need:
- 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 recommended)
- 1 can (14-ounce) full-fat coconut milk
- 1 1/2 tablespoons soy sauce
- 1 can (14-ounce) chickpeas, drained and rinsed
- 2–3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
- 1 1/2 cups jasmine rice, uncooked
Optional substitutions: If you’re avoiding soy, you can substitute tamari or coconut aminos for the soy sauce. For a gluten-free option, make sure to use a certified gluten-free curry paste.
How to Make Creamy Chickpea Curry with Spinach and Jasmine Rice
Follow these steps to create your own delicious Creamy Chickpea Curry with Spinach and Jasmine Rice:
- Cook the Jasmine Rice: Start by cooking the jasmine rice according to the package directions. This usually takes about 10-15 minutes. Once cooked, fluff it with a fork and set aside.
- Prepare the Curry Base: Heat the avocado oil in a large skillet over medium heat. Add the minced garlic and red curry paste, sautéing until softened and fragrant, about 1-2 minutes. This step helps to release the full flavor of the curry paste.
- Simmer the Sauce: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing it to thicken slightly. This should take about 5-7 minutes. If you like your curry sweeter, feel free to add a little more brown sugar.
- Add the Veggies and Chickpeas: Add the drained chickpeas, fresh spinach, and chopped cilantro to the skillet. Cook until the chickpeas are heated through and the spinach has wilted. For a creamier texture, gently mash some of the chickpeas with the back of a wooden spoon.
- Adjust the Seasoning: Taste and adjust seasoning as needed. You can add a squeeze of lime juice for extra tang or a touch of fresh ginger for a bit more spice.
- Serve: Serve the creamy chickpea curry over your perfectly cooked jasmine rice. Top it with extra cilantro and, if you like, a dollop of chili crisp for added heat. For a fresh contrast, pair it with a quick pickled cucumber salad.
Helpful Tips
- If you’re short on time, you can use pre-cooked or microwaveable jasmine rice for a quicker meal.
- For a protein boost, you can add a handful of tofu cubes or tempeh during step 4.
- Don’t have avocado oil? No problem! Coconut oil or olive oil works just as well in this recipe.
Cooking Tips
For the best texture, make sure not to overcook the spinach—it wilts quickly and becomes too soft if left in the skillet too long. Additionally, stirring the chickpeas gently will help prevent them from falling apart too much, keeping the curry nice and chunky.
Equipment-wise, a large non-stick skillet is your best friend for this recipe. It ensures even cooking and prevents the curry from sticking to the pan.
Serving Suggestions
Pair this Creamy Chickpea Curry with Spinach and Jasmine Rice with a light, crisp salad or a side of steamed broccoli for extra greens. For drinks, a cold Thai iced tea or a glass of refreshing cucumber-infused water would complement the rich curry flavors perfectly.
Nutritional Information
This meal is not only delicious but also packed with nutrients! Each serving of this curry provides a healthy dose of plant-based protein, fiber, and essential vitamins.
Nutritional Information (Per Serving)
- Calories: 430 kcal
- Carbohydrates: 56g
- Protein: 10g
- Fat: 20g
- Saturated Fat: 11g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 680mg
- Potassium: 400mg
- Fiber: 8g
- Sugar: 5g
- Vitamin A: 20%
- Vitamin C: 25%
- Calcium: 10%
- Iron: 15%
This dish is a fantastic source of fiber and plant-based protein, mainly from chickpeas and spinach. The coconut milk provides healthy fats, and the spinach offers a good amount of iron and calcium, which is great for overall health.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3-4 days. The flavors will continue to develop, making the curry even tastier the next day.
Reheat: Reheat the curry in a skillet over low heat, stirring occasionally until warmed through. You may need to add a splash of water or coconut milk to loosen the sauce as it will thicken after being refrigerated.
Looking for creative ways to use leftovers? Try wrapping the curry in a tortilla for a unique curry wrap or serve it over quinoa for a twist on the classic.
Frequently Asked Questions (FAQs)
- Can I make this curry spicier? Yes! Add more red curry paste or a pinch of cayenne pepper to kick up the heat.
- Can I freeze the leftovers? Yes, this curry freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Can I use other greens instead of spinach? Absolutely! Kale or Swiss chard would make great substitutes.
Related Recipes
Check out some of these other delicious recipes for more inspiration:
-
Zesty Honey Pepper Chicken Paired with Cheesy Macaroni Bliss
-
Smoky Blackened Chicken Fajitas with Sizzling Peppers and Onions
Conclusion
I hope you give this Creamy Chickpea Curry with Spinach and Jasmine Rice a try! It’s easy, nutritious, and bursting with flavor—perfect for any night of the week. I’d love to hear how yours turns out, so please leave a comment below or share your thoughts and variations. Happy cooking!
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Creamy Chickpea Curry with Spinach and Jasmine Rice
Description
Hello there, fellow food lovers! If you’re craving something warm, hearty, and full of rich flavors, you’re in for a treat today. Let me introduce you to one of my favorite go-to meals: Creamy Chickpea Curry with Spinach and Jasmine Rice. Not only is this dish incredibly delicious, but it’s also super easy to make, perfect for those busy weeknights when you want something comforting yet quick. Ready to dive into some bold flavors with me? Let’s get cooking!
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 recommended)
- 1 can (14-ounce) full-fat coconut milk
- 1 1/2 tablespoons soy sauce
- 1 can (14-ounce) 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 Jasmine Rice: Start by cooking the jasmine rice according to the package directions. This usually takes about 10-15 minutes. Once cooked, fluff it with a fork and set aside.
- Prepare the Curry Base: Heat the avocado oil in a large skillet over medium heat. Add the minced garlic and red curry paste, sautéing until softened and fragrant, about 1-2 minutes. This step helps to release the full flavor of the curry paste.
- Simmer the Sauce: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer, allowing it to thicken slightly. This should take about 5-7 minutes. If you like your curry sweeter, feel free to add a little more brown sugar.
- Add the Veggies and Chickpeas: Add the drained chickpeas, fresh spinach, and chopped cilantro to the skillet. Cook until the chickpeas are heated through and the spinach has wilted. For a creamier texture, gently mash some of the chickpeas with the back of a wooden spoon.
- Adjust the Seasoning: Taste and adjust seasoning as needed. You can add a squeeze of lime juice for extra tang or a touch of fresh ginger for a bit more spice.
- Serve: Serve the creamy chickpea curry over your perfectly cooked jasmine rice. Top it with extra cilantro and, if you like, a dollop of chili crisp for added heat. For a fresh contrast, pair it with a quick pickled cucumber salad.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- If you’re short on time, you can use pre-cooked or microwaveable jasmine rice for a quicker meal.
- For a protein boost, you can add a handful of tofu cubes or tempeh during step 4.
- Don’t have avocado oil? No problem! Coconut oil or olive oil works just as well in this recipe.
