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Chickpea Curry

Mains Need to Try
Cook 20 min
Servings 4 hearty portions

Ingredients

  • 1 tablespoon avocado oil
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar (more to taste)
  • 1 ½ tablespoons red curry paste (currently loving Maesri or Thai Kitchen brand)
  • 1 14-ounce can full fat coconut milk
  • 1 ½ tablespoons soy sauce
  • 1 14-ounce can chickpeas, drained and rinsed
  • 2 to 3 cups fresh spinach, chopped
  • ½ cup cilantro, chopped
  • 1 ½ cups jasmine rice, uncooked

Instructions

  1. Cook rice according to directions.
  2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
  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.
  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.

Tips

  • 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.