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Steph’s Chickpea Curry with Spinach and Rice

Steph’s Chickpea Curry with Spinach and Rice – Your Quick Vegan Fix

Enjoy Steph’s Chickpea Curry with Spinach and Rice, a quick vegan dish that combines coconut milk, chickpeas, and spinach for a nourishing meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Oil feel free to substitute with avocado oil or olive oil.
  • 2 cloves Garlic (minced) fresh cloves are preferred for the best results.
  • 1 tablespoon Brown Sugar can be replaced with maple syrup for a vegan alternative.
  • 1.5 tablespoons Red Curry Paste brands like Thai Kitchen or Maesri work wonderfully.
For the Creamy Sauce
  • 1 can Coconut Milk (full-fat) almond milk is a lighter option, but you may need to thicken it.
  • 1.5 tablespoons Soy Sauce look for gluten-free soy sauce or use coconut aminos for gluten-free options.
For the Protein and Vegetables
  • 1 can Chickpeas swap for cooked lentils or beans if desired.
  • 2-3 cups Spinach fresh spinach is best, but frozen should be well-thawed and drained.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of oil in a large skillet over medium heat. Once shimmering, add the minced garlic and sauté for about 1 minute, or until it's fragrant and golden.
  2. Add 1 tablespoon of brown sugar and 1.5 tablespoons of red curry paste to the garlic, stirring continuously for another minute.
  3. Pour in one can of full-fat coconut milk and 1.5 tablespoons of soy sauce, mixing well to combine everything. Cook the mixture for about 2-3 minutes.
  4. Introduce the drained chickpeas into your luscious curry base, stirring gently to coat them in the sauce. Allow the curry to simmer on low for 10-15 minutes.
  5. Just before serving, fold in 2-3 cups of fresh spinach, stirring until it wilts down, which should take about 2 minutes.
  6. Spoon the creamy Chickpea Curry over a bed of fluffy jasmine or basmati rice.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Adjust spices and seasonings while cooking to your preference.

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