Get ready to fall in love with Steph’s Chickpea Curry with Spinach and Rice—a cozy, flavor-packed powerhouse that is just as perfect for a weekday dinner as it is for impressing friends at a weekend get-together. This hearty curry transforms humble pantry staples into a luscious, curry-infused bowl of goodness, loaded with creamy chickpeas, silky spinach, and fragrant jasmine rice. With every spoonful, you’ll experience satisfying textures, comforting warmth, and just the right balance of sweet, savory, and spicy. Trust me, once you try Steph’s Chickpea Curry with Spinach and Rice, it’ll earn a regular place in your meal rotation!

Steph's Chickpea Curry with Spinach and Rice Recipe - Recipe Image

Ingredients You’ll Need

One of my favorite things about this recipe is how simple (yet utterly essential!) each ingredient is. Every item serves a purpose, contributing to the colorful look, full-bodied texture, or deep taste that makes Steph’s Chickpea Curry with Spinach and Rice downright irresistible.

Avocado oil: With its high smoke point and mild flavor, avocado oil gets your aromatics sizzling without overpowering any flavors.
Garlic (minced): Adds irresistible aroma and punch; fresh is best to infuse every bite with flavor.
Brown sugar: Balances the heat and acidity of the curry paste, giving you the perfect touch of sweetness in the sauce.
Red curry paste: The heart of the dish! Use Maesri or Thai Kitchen for bold, vibrant Thai flavors.
Full fat coconut milk: Lends incredible creaminess and that luscious texture everyone loves in coconut curries.
Soy sauce: Instead of salt, soy sauce brings a deep umami base that pulls the whole dish together.
Canned chickpeas: A protein-packed staple! Ready in seconds and perfect for creating a nourishing, filling meal.
Fresh spinach: Chopped and stirred in at the end, spinach wilts into silky green ribbons for color and a nutrient boost.
Cilantro: Chopped for freshness; it livens up each bite with bright, herby notes.
Jasmine rice: Soft, fragrant, and slightly sticky, making it the perfect base for all that dreamy curry sauce.

How to Make Steph’s Chickpea Curry with Spinach and Rice

Step 1: Make the Jasmine Rice

Start by cooking the jasmine rice according to the package instructions. Fluffy, aromatic rice is crucial for catching all that silky curry sauce! You can make the rice on the stove, in a rice cooker, or even in the Instant Pot—just be sure it’s tender and ready when your curry is simmering.

Step 2: Sauté Garlic and Curry Paste

Heat a tablespoon of avocado oil in a large skillet or Dutch oven over medium heat. Toss in your minced garlic and red curry paste. Stir constantly for about 1 to 2 minutes, letting the garlic soften slightly and your kitchen fill with that magical, spicy aroma we all love in Steph’s Chickpea Curry with Spinach and Rice.

Step 3: Simmer the Sauce

Sprinkle in the brown sugar and pour in the coconut milk and soy sauce. Give everything a good stir and bring the sauce to a low, gentle simmer. Let it bubble away for a few minutes to thicken slightly—your curry base is coming to life with flavor!

Step 4: Add Chickpeas, Spinach, and Cilantro

Stir in the drained and rinsed chickpeas, fresh chopped spinach, and cilantro. Let everything simmer until the chickpeas are warmed through and the spinach is wilted and vibrant. If you like things a bit creamy (and who doesn’t?), gently mash some of the chickpeas with the back of your spoon for a thicker texture.

Step 5: Adjust and Serve

Taste and tweak the curry to your liking. Sometimes I toss in an extra squeeze of lime or a hint of ginger or lemongrass for a little zing, but honestly, Steph’s Chickpea Curry with Spinach and Rice is stunning just as it is. Spoon generously over a bed of jasmine rice, top with extra cilantro if you’d like, and if you’re feeling adventurous, add a dollop of chili crisp or some crunchy pickled cucumber salad.

How to Serve Steph’s Chickpea Curry with Spinach and Rice

Garnishes

The finishing touches make all the difference! Try a sprinkle of fresh chopped cilantro for extra herby flavor, a squeeze of lime to brighten everything up, or a dollop of chili crisp on top if you like a bit of heat. Steph’s Chickpea Curry with Spinach and Rice truly shines with these simple, bold additions.

Side Dishes

This curry pairs beautifully with a light, tangy side. Think crisp pickled cucumber salad, tangy quick-pickled onions, or even a cool, yogurt-based raita. These sides balance the creamy, spicy richness of Steph’s Chickpea Curry with Spinach and Rice and round out the meal nicely.

Creative Ways to Present

Looking to wow at the dinner table? Serve Steph’s Chickpea Curry with Spinach and Rice in big, shallow bowls over a swirl of rice, or pile it high on a warm naan flatbread for a curry wrap! For casual gatherings, set up a DIY curry bar with small bowls of toppings like toasted coconut, crushed peanuts, and sliced scallions.

Make Ahead and Storage

Storing Leftovers

Leftovers keep like a dream! Let the curry and rice cool completely before storing them separately in airtight containers in the fridge. Steph’s Chickpea Curry with Spinach and Rice will stay fresh and satisfying for up to 4 days, making it an excellent choice for meal prep or quick lunches.

Freezing

Steph’s Chickpea Curry with Spinach and Rice freezes very well—but skip freezing the rice if you want it fluffy later. Place cooled curry in freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw in the fridge overnight for best results.

Reheating

To reheat, transfer the curry to a saucepan and warm gently over medium heat, adding a splash of water or coconut milk if needed to loosen the sauce. The rice can be quickly revived in the microwave with a damp paper towel over the bowl to restore some steam. Everything tastes just as heavenly the next day!

FAQs

Can I use light coconut milk instead of full fat?

Absolutely! Light coconut milk will yield a slightly thinner sauce, but the flavors will still come through beautifully. If you like a richer texture, stick with full fat, but when you want to keep things lighter, light coconut milk is a great swap.

What if I don’t have red curry paste?

While red curry paste is the signature flavor here, you can experiment with yellow or green curry paste for a different twist. Just be aware that the spice levels and aromatics may change, so taste as you go to find your perfect balance.

Can I add other vegetables?

Of course! Steph’s Chickpea Curry with Spinach and Rice is super flexible—toss in bell peppers, zucchini, or sweet potatoes for extra color and nutrition. Just sauté heartier veggies first so they have time to tenderize.

Is this recipe gluten free?

It can be! Just double-check your soy sauce (many brands contain wheat). Swap for a certified gluten-free tamari, and you’ll be good to go.

How spicy is this curry?

That depends on your curry paste and whether you add chili crisp at the end. Generally, it’s mild to moderately spicy—the coconut milk and brown sugar smooth out most of the heat, so it’s super approachable for all spice levels.

Final Thoughts

If you’re craving something satisfying, simple, and wildly delicious, Steph’s Chickpea Curry with Spinach and Rice is your new go-to. With minimal prep and maximum flavor, it’s a true celebration of comforting home cooking. Go ahead—give it a try, and get ready for rave reviews at your table!

Steph’s Chickpea Curry with Spinach and Rice Recipe

★★★★★

5 from 25 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Steph’s Chickpea Curry with Spinach and Rice is a flavorful and satisfying dish that combines creamy coconut milk, savory curry paste, protein-packed chickpeas, and nutritious spinach. It’s served over fragrant jasmine rice for a complete and delicious meal.

Instructions

Cook the rice: Prepare jasmine rice according to package directions.
Sauté aromatics: Heat avocado oil over medium heat. Sauté garlic and curry paste until softened and fragrant, about 1-2 minutes.
Add liquid ingredients: Stir in brown sugar, coconut milk, and soy sauce. Simmer until slightly thickened.
Combine remaining ingredients: Add chickpeas, spinach, and cilantro. Cook until heated through and spinach is wilted. Mash chickpeas slightly for a creamier texture.
Adjust seasoning: Taste and adjust flavors as needed. Serve the curry over rice, garnished with chili crisp and cilantro.

Notes

For extra flavor, consider adding a squeeze of lime juice or extra ginger and lemongrass.
Pair the curry with a side of pickled cucumber salad for a refreshing contrast.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Thai-inspired