Description
A quick and nourishing chickpea curry featuring creamy coconut milk, fresh spinach, and a blend of warm spices, served with jasmine rice.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 and 1/2 tablespoons red curry paste
- One 14-ounce can full fat coconut milk
- 1 and 1/2 tablespoons soy sauce
- One 14-ounce can chickpeas, drained and rinsed
- 2 to 3 cups fresh spinach, chopped
- 1/2 cup cilantro, chopped
- 1 and 1/2 cups jasmine rice, uncooked
- 3 small cucumbers, thinly sliced (for pickled cucumber salad)
- Small chunk of red onion (for pickled cucumber salad)
- 1 tablespoon white vinegar (for pickled cucumber salad)
- 2 tablespoons avocado oil (for pickled cucumber salad)
- 1/2 teaspoon salt (for pickled cucumber salad)
- 1/2 teaspoon sugar (for pickled cucumber salad)
Instructions
- Cook the jasmine rice according to package directions, using a tight-fitting lid.
- Heat the avocado oil over medium heat, add the garlic and curry paste, and sauté until softened and fragrant, about 1-2 minutes.
- Add the brown sugar, coconut milk, and soy sauce, stirring to combine and bring to a low simmer until slightly thickened, about 4-5 minutes.
- Add the chickpeas and simmer for 6-8 minutes, mashing a few chickpeas for a creamier texture.
- Stir in the chopped spinach and cilantro, cooking until the spinach is wilted, about 1-2 minutes.
- For the pickled cucumber salad, slice cucumbers and onion, then toss them with white vinegar, avocado oil, salt, and sugar; let sit for 20-30 minutes before serving.
Notes
For added flavor, taste and adjust the seasoning with lime juice or additional sugar as needed. Store leftovers separately to maintain texture.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg