Curry Spinach Chickpea Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups uncooked jasmine rice
02 -
1 1/2 tablespoons soy sauce
03 -
A 14-ounce chickpea can, rinsed and drained
04 -
2–3 cups chopped fresh spinach
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1/2 cup chopped cilantro
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1 tablespoon brown sugar (adjust to taste)
07 -
1 tablespoon avocado oil
08 -
1 1/2 tablespoons red curry paste
09 -
A 14-ounce can of coconut milk (full fat)
10 -
2 garlic cloves, minced
# Instructions:
01 -
Follow the package instructions to cook the rice.
02 -
Warm up the avocado oil in a pan on medium heat. Stir in the garlic and curry paste, cooking for a minute or two until it smells nice.
03 -
Pour in the soy sauce, coconut milk, and brown sugar. Let it gently bubble, stirring occasionally, until it starts to thicken a little.
04 -
Toss in the chickpeas, chopped spinach, and cilantro. Cook until the chickpeas are warmed up and the spinach shrinks down. For a creamier feel, squish the chickpeas a bit with a wooden spoon.
05 -
Taste it and tweak the flavors to fit your likes. Want extra flair? Try a splash of lime, some ginger, or lemongrass. Serve everything on top of rice, maybe with chili crisp or a cucumber salad. Sprinkle on more cilantro if you like.
# Notes:
01 -
Smashing the chickpeas makes the texture smoother.
02 -
Good curry paste brands: Maesri or Thai Kitchen.
03 -
A squeeze of lime, ginger, or lemongrass gives an extra kick.