Steph’s Chickpea Curry with Spinach and Rice

This is the kind of recipe that feels like a hug in a bowl — warm, creamy, spiced just right, and totally satisfying. Steph’s Chickpea Curry with Spinach and Rice is that simple weeknight wonder that comes together fast, tastes like it simmered all day, and just so happens to be plant-based too. You won’t believe something this comforting is also this easy.

Behind the Recipe

Steph, a close friend and fellow flavor-chaser, first made this curry on a cozy fall evening when all we wanted was something quick, warm, and nourishing. She threw together pantry staples — chickpeas, coconut milk, a scoop of curry paste — and just like that, magic. We ate it straight from the pot, sitting on the floor with spoons in hand, no rice in sight. It was that good.

So this version is a nod to that night, with a few tiny tweaks to bring in some leafy greens and serve it with fluffy rice for a complete, soul-hugging meal.

Recipe Origin or Trivia

While it’s not a traditional curry tied to a specific region, this dish is inspired by the rich, coconut-based curries found in Thai and South Indian cuisines. It’s got that creamy base, a mellow kick from curry paste, and a boost of protein from chickpeas — all stirred together with handfuls of spinach for freshness and balance.

Why You’ll Love Steph’s Chickpea Curry

There are a million reasons to love this dish, but let’s start with the big ones:

One Pot Magic: All cooked in one pan for fast prep and easy cleanup.
Pantry-Friendly: Chickpeas, coconut milk, and spices you probably already have.
Fast: Ready in about 30 minutes.
Flexible: Add extra veggies, toss in rice noodles, or go spice-heavy if you’re feeling bold.
Comforting Yet Healthy: Creamy and cozy without being too heavy.
Meal Prep Friendly: Tastes even better the next day.

Chef’s Pro Tips for Perfect Results

A few smart moves make this curry extra luscious and flavorful:

1. Use Full-Fat Coconut Milk: For that velvety finish and rich mouthfeel.
2. Sauté the Curry Paste First: It helps deepen the flavor.
3. Smash Some Chickpeas: A few mashed chickpeas thicken the sauce naturally.
4. Add Spinach at the End: It keeps the greens vibrant and tender.
5. Let It Rest a Bit: Like most curries, a few minutes off the heat helps flavors meld.

Kitchen Tools You’ll Need

No special equipment here — just basics:

Large Skillet or Pot — To simmer everything together
Wooden Spoon or Silicone Spatula — For stirring without scratching your pan
Can Opener — You’ll need it for the chickpeas and coconut milk
Garlic Press or Microplane — Optional but handy for fresh garlic or ginger
Rice Cooker or Saucepan — To cook your rice

Ingredients in Steph’s Chickpea Curry

Let’s break down what goes into this creamy bowl of goodness:

1. Olive Oil: 1 tablespoon, for sautéing
2. Garlic: 3 cloves, minced — the base of every good curry
3. Ginger: 1 tablespoon, grated — brings warmth and brightness
4. Thai Red Curry Paste: 2 tablespoons — the main flavor hero
5. Chickpeas: 2 cans, drained and rinsed — protein-packed and hearty
6. Coconut Milk: 1 can (full-fat) — for a rich, creamy sauce
7. Vegetable Broth or Water: 1/2 cup — helps loosen the sauce
8. Salt: 1/2 teaspoon — to bring all the flavors forward
9. Brown Sugar: 1 teaspoon — balances the spice with a touch of sweet
10. Baby Spinach: 2 big handfuls — stirred in at the end for color and nutrients
11. Cooked White or Brown Rice: For serving — optional but highly recommended
12. Lime Wedges: For squeezing on top — adds brightness at the finish

Ingredient Substitutions

Make it work with what’s in your kitchen:

Red Curry Paste: Try yellow curry paste or even garam masala if needed.
Coconut Milk: Use cashew cream or plant-based milk plus a bit of nut butter.
Chickpeas: White beans or lentils work too.
Spinach: Sub with kale, chard, or even frozen spinach in a pinch.
Rice: Serve with naan, quinoa, or flatbread instead.

Ingredient Spotlight

Thai Red Curry Paste: This paste packs big flavor with chili, lemongrass, and garlic. A little goes a long way, and sautéing it before adding liquid brings out its full potential.

Coconut Milk: Full-fat is best here for a rich and luxurious curry texture. It’s the key to that creamy spoon-coating sauce.

Instructions for Making Steph’s Chickpea Curry

Here’s exactly how to bring it all together:

1. Warm the Pan

Heat olive oil in a large skillet over medium heat.

2. Sauté Aromatics

Add garlic and ginger, cook until fragrant — about 1 minute.

3. Add Curry Paste

Stir in red curry paste and sauté for 2–3 minutes to bloom the flavors.

4. Toss in Chickpeas

Add chickpeas and stir to coat them in the curry mixture.

5. Pour in Coconut Milk and Broth

Stir everything together. Add salt and brown sugar.

6. Simmer

Let the curry simmer for 10–15 minutes, stirring occasionally. Use a spoon to gently mash some chickpeas for a thicker texture.

7. Add Spinach

Stir in baby spinach and cook just until wilted.

8. Serve

Ladle curry over a bowl of rice and serve with lime wedges.

Texture & Flavor Secrets

This curry is creamy and smooth with just a little kick. The chickpeas hold their texture while also breaking down slightly into the sauce. Coconut milk gives it richness, while curry paste brings spice and depth. Fresh spinach adds a pop of color and lightness.

Cooking Tips & Tricks

• Use a nonstick skillet if you’re worried about sticking.
• Double the batch and freeze half — it holds up beautifully.
• Serve with naan or flatbread for scooping instead of rice.
• Top with crushed peanuts or chili oil if you want extra flair.

What to Avoid

• Don’t skip blooming the curry paste. That step is key for flavor.
• Avoid low-fat coconut milk — it’s watery and won’t create the same richness.
• Don’t overcook the spinach — it gets mushy fast. Add it last.

Nutrition Facts

Servings: 4
Calories per serving: ~480 (with rice)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

Store leftovers in the fridge for up to 4 days. Reheat gently in a pot or microwave. It also freezes well for up to 2 months. Add a splash of water or broth when reheating to loosen the sauce.

How to Serve Steph’s Chickpea Curry

Spoon it generously over hot rice in deep bowls. Add a squeeze of lime and maybe a few fresh herbs or crushed peanuts if you’re feeling fancy. It’s great for meal prep, cozy dinners, or packed lunches.

Creative Leftover Transformations

Leftovers are gold. Here’s how to rework them:

• Wrap in flatbread for a curry wrap
• Toss with noodles for a saucy fusion pasta
• Add to soup or stew base to build a new meal

Additional Tips

• Try it spicy: Add chili flakes or sambal oelek
• Make it protein-packed: Add tofu, tempeh, or chicken if desired
• Balance flavor: If it’s too spicy, add a splash of coconut milk or a pinch of sugar

Make It a Showstopper

For a pretty presentation, serve in wide shallow bowls with a swirl of coconut milk on top, a handful of fresh cilantro, and a lime wedge on the side. A sprinkle of red pepper flakes or a drizzle of chili oil makes it extra striking.

Variations to Try

• Creamy Tomato Curry: Add crushed tomatoes for a deeper base
• Veggie Boost: Add diced sweet potatoes or cauliflower
• Green Curry Vibes: Swap red curry paste for green and throw in basil leaves
• Peanut Twist: Stir in a spoonful of peanut butter for richness
• Lentil Swap: Use red lentils instead of chickpeas

FAQ’s

1. Can I use light coconut milk?

Yes, but it won’t be as creamy. Try adding a spoonful of cashew butter.

2. Is this freezer-friendly?

Definitely! Let it cool, then store in airtight containers.

3. Can I use fresh chickpeas?

Yes, cook them first until tender before adding.

4. What’s the spice level?

Mild to medium. Adjust with more or less curry paste.

5. What if I don’t have curry paste?

Try curry powder with garlic and a splash of lime juice.

6. Can I make it without spinach?

Absolutely. Use kale, chard, or leave it out.

7. Can I serve it without rice?

Yes! Try quinoa, couscous, or naan.

8. Does it work in the Instant Pot?

Yes — sauté the aromatics, then cook on manual for 4 minutes.

9. What type of rice is best?

Jasmine or basmati rice pair beautifully with the creamy sauce.

10. How can I make it even creamier?

Mash some chickpeas and simmer a little longer — magic.

Conclusion

Steph’s Chickpea Curry with Spinach and Rice is a go-to recipe for when you want something fast, cozy, and deeply satisfying. It’s flexible, flavorful, and completely doable on a weeknight. Whether you’re a curry lover or just looking to try something new, this bowl brings warmth and joy with every bite.

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