Recipes
vegetarian| Published on November 13, 2024
Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!
|
|
Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
4
Jump to Nutrition Facts
Directions
Step 1
Cook rice according to package directions.
Step 2
Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
Step 3
Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
Step 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.
Step 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 and a side of pickled cucumber salad if you want (and I promise you do want this – see recipe tips). Top with more cilantro, if you want!
For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too! 1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice! If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.
Nutrition Facts(per serving)
447
Calories
27g
Fat
44g
Carbs
10g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 4
Calories: 447
% Daily Value *
Total Fat: 27g
34.6%
Saturated Fat: 13g
65.0%
Cholesterol: 0mg
0.0%
Sodium: 1094mg
47.6%
Total Carbohydrate: 44g
16.0%
Dietary Fiber: 5g
17.9%
Total Sugars: 3g
6.0%
Protein: 10g
20.0%
Vitamin C: 14mg
15.6%
Calcium: 0mg
0.0%
Iron: 5mg
27.8%
Potassium : 586mg
12.5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Vegetarian recipes, stephs recipe, chickpea recipe, curry recipe, spinach recipe, rice recipe, Steph’s Chickpea Curry with Spinach and Rice recipe
Reviews
Log in or Sign up to leave a review