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️ Creamy Chickpea Curry: Weeknight Obsession! Chickpea curry: master this quick and creamy weeknight meal with spinach and coconut milk. Flavorful, satisfying,

Creamy Chickpea Curry: Weeknight Obsession!

Chickpea curry: master this quick and creamy weeknight meal with spinach and coconut milk. Flavorful, satisfying, and perfect over jasmine rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon avocado oil
  • 2 cloves garlic, minced
  • 1 1/2 cups jasmine rice, uncooked
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons red curry paste
  • one 14-ounce can full fat coconut milk
  • 1 1/2 tablespoons soy sauce
  • one 14-ounce can chickpeas, drained and rinsed
  • 2-3 cups fresh spinach, chopped
  • 1/2 cup cilantro, chopped

Method
 

  1. Cook jasmine rice according to package directions.
  2. Heat avocado oil over medium heat. Add minced garlic and red curry paste; sauté until softened and fragrant, about 1-2 minutes.
  3. Add brown sugar, full-fat coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
  4. Add chickpeas, fresh spinach, and chopped cilantro; cook until chickpeas are heated through and spinach is wilted. Mash chickpeas slightly for a creamier texture.

Notes

- For an extra layer of flavor, toast the curry paste in the oil for a full 2 minutes before adding liquids. This deepens its aromatic profile.
- If the curry becomes too thick, thin it with a splash of vegetable broth or water until it reaches your desired consistency.
- Store leftover chickpea curry in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over low heat, adding a splash of water if needed to maintain creaminess.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.