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A close-up bowl of vibrant Chickpea and Spinach Coconut Curry served next to fluffy white rice, topped with chili flakes.

Chickpea and Spinach Coconut Curry

This recipe offers a nutritious, plant-based meal featuring chickpeas and spinach in a creamy coconut curry sauce. It is suitable for home cooks looking for satisfying, dairy-free options.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 1 tablespoon avocado oil
  • 2 cloves garlic minced
  • 1 tablespoon brown sugar more to taste
  • 1.5 tablespoons red curry paste Maesri or Thai Kitchen brand recommended
  • 1 14-ounce can full fat coconut milk
  • 1.5 tablespoons soy sauce
  • 1 14-ounce can chickpeas drained and rinsed
  • 2 cups fresh spinach chopped, use up to 3 cups
  • 1/2 cup cilantro chopped
For Serving
  • 1.5 cups jasmine rice uncooked

Equipment

  • Large skillet or pot
  • Wooden spoon

Method
 

  1. Cook rice according to package directions.
  2. Heat the avocado oil over medium heat in a large skillet or pot. Add the garlic and curry paste; sauté until softened and fragrant, about 1 to 2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer until it thickens slightly.
  4. Add chickpeas, spinach, and cilantro. Cook until the chickpeas are heated through and the spinach is wilted. Mash the chickpeas slightly with the back of a wooden spoon if you want a creamier texture.
  5. Taste the curry and adjust seasonings if needed. Serve over rice. Top with more cilantro.

Notes

This recipe works well with a squeeze of lime or added ginger or lemongrass for extra flavor, though it is not required. For serving suggestions, consider a side of pickled cucumber salad.

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