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Steph’s Chickpea Curry with Spinach and Rice

Steph’s Chickpea Curry with Spinach and Rice
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This creamy chickpea curry is everything cozy and comforting. Packed with tender chickpeas, fresh spinach, and bold curry flavors, it’s simmered in a rich coconut milk sauce and served with rice. Easy, plant-based, and ready in 30 minutes — a perfect weeknight dinner or meal prep star.

Ingredients

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  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 (14-ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • 1/2 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 large handfuls baby spinach
  • Cooked white or brown rice, for serving
  • Lime wedges, for serving

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and ginger, sauté until fragrant (about 1 minute).
  3. Stir in red curry paste and cook for 2–3 minutes to deepen flavor.
  4. Add chickpeas and stir to coat in the paste.
  5. Pour in coconut milk and broth. Stir in salt and brown sugar.
  6. Simmer for 10–15 minutes. Lightly mash some chickpeas for a thicker texture.
  7. Stir in spinach and cook until wilted.
  8. Serve over rice with lime wedges.

Notes

  • Use full-fat coconut milk for best results.
  • Add more broth if curry gets too thick.
  • Double the batch and freeze leftovers.
  • Top with fresh herbs or chili flakes for extra flavor.

Find it online: https://dishmio.com/stephs-chickpea-curry-with-spinach-and-rice/