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.
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
Instructions
- Cook jasmine rice according to package directions.
- Heat avocado oil over medium heat. Add minced garlic and red curry paste; sauté until softened and fragrant, about 1-2 minutes.
- Add brown sugar, full-fat coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
- 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
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.