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A close-up of a bowl of creamy Chickpea and Spinach Coconut Curry served over white rice, garnished with chili flakes.

Chickpea and Spinach Coconut Curry

This recipe brings the warm, comforting flavors of global cuisine to your kitchen. It is a simple, plant-based curry featuring chickpeas and spinach in a rich coconut sauce. This dish is quick to prepare and full of flavor, making it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
For Serving

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

  1. Cook the jasmine rice according to the package directions.
  2. Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the minced garlic and curry paste. Sauté for about 1 to 2 minutes until the mixture is softened and fragrant.
  3. Add the brown sugar, coconut milk, and soy sauce to the pot. Bring the mixture to a low simmer and cook until it thickens slightly.
  4. Stir in the drained chickpeas, spinach, and cilantro. Cook until the chickpeas are heated through and the spinach has wilted. If you want a creamier texture, lightly mash some of the chickpeas against the side of the pot with the back of a wooden spoon.
  5. Taste the curry and adjust seasonings as needed. Serve the curry over the cooked rice. Top with extra cilantro. Consider serving with chili crisp and pickled cucumber salad.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 15gSodium: 550mgFiber: 10gSugar: 8g

Notes

This curry tastes good with a squeeze of fresh lime juice or a bit of fresh ginger or lemongrass added at the end. The flavor is strong even with just the basic ingredients listed. Serving this with pickled cucumber salad is recommended.

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