# Steph's Chickpea Curry with Spinach and Rice

Cuisine: western · Time: 25 minutes · Servings: 4

## Ingredients

- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (more to taste)
- 1 1/2 tablespoons red curry paste (currently loving Maesri or Thai Kitchen brand)
- 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
- 1 1/2 cups jasmine rice, uncooked

## Steps

1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!

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Source: pinchofyum — https://pinchofyum.com/chickpea-curry
Page: https://findfood.fun/vi/recipes/2939
Language: en (requested translation unavailable)