Introduction
Prepare your taste buds for a vibrant and creamy chickpea curry that’s packed with flavors. This dish combines the richness of coconut milk, the warmth of red curry paste, and the heartiness of chickpeas, creating a comforting meal that’s simple yet satisfying. Serve it over jasmine rice and enjoy a burst of freshness with a side of pickled cucumber salad!
Detailed Ingredients with measures
1 tablespoon avocado oil
2 cloves garlic, minced
1 tablespoon brown sugar (more to taste)
1 1/2 tablespoons red curry paste (currently loving Maesri or Thai Kitchen brand)
One 14-ounce can full fat coconut milk
1 1/2 tablespoons soy sauce
One 14-ounce can chickpeas, drained and rinsed
2–3 cups fresh spinach, chopped
1/2 cup cilantro, chopped
1 1/2 cups jasmine rice, uncooked
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 hearty portions or 6 regular portions
Instructions
Cook rice according to package directions.
Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
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.
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. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!
Notes
For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!
1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!
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.
Detailed Directions and Instructions
Cook the Rice
Prepare the jasmine rice according to the package directions.
Heat the Oil and Garlic
In a large skillet, heat the avocado oil over medium heat. Add the minced garlic and red curry paste. Sauté for about 1-2 minutes until the garlic is softened and fragrant.
Add Sugar, Coconut Milk, and Soy Sauce
Stir in the brown sugar, full fat coconut milk, and soy sauce. Bring the mixture to a low simmer and let it thicken slightly.
Incorporate Chickpeas and Greens
Add the drained and rinsed chickpeas, chopped spinach, and chopped cilantro to the skillet. Cook until the chickpeas are heated through and the spinach is wilted. You can mash the chickpeas slightly with the back of a wooden spoon for a creamier texture.
Taste and Adjust Seasoning
Taste the mixture and adjust as needed. If desired, add a squeeze of lime or some extra ginger or lemongrass for additional flavor.
Serve the Dish
Serve the chickpea and curry mixture over the cooked rice. Optionally, add a dollop of chili crisp and top with extra cilantro. Pair with pickled cucumber salad on the side.
Notes
Pickled Cucumber Salad
For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion using a mandoline. Toss the sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Let them marinate for 20-30 minutes before serving alongside the curry.
Rice Quantity
Using 1 1/2 cups of rice will yield more than needed, providing 4 hearty portions or 6 regular portions. This amount allows for extra rice for those who may want to eat it plain.
Thickening the Sauce
If the sauce appears too runny, it may be due to the brand of coconut milk used. If using Asian brands like Aroy D or Chaokoh, the sauce should be thick. If it is runny, whisk 1 tablespoon of cornstarch into 1 tablespoon of cold water, then add it to the bubbling sauce in the pan. Stir gently for a minute or two until the sauce thickens.
Cook techniques
Cooking Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook according to package directions, typically using a 1:1.5 rice-to-water ratio.
Sautéing Garlic and Curry Paste
Heat avocado oil in a pan over medium heat. Add minced garlic and red curry paste, sautéing for 1-2 minutes until softened and fragrant, ensuring not to burn the garlic.
Simmering Sauce
Combine brown sugar, full-fat coconut milk, and soy sauce in the pan. Bring to a low simmer, allowing it to thicken slightly while stirring occasionally.
Incorporating Chickpeas and Spinach
Add drained and rinsed chickpeas, chopped spinach, and chopped cilantro to the pan. Cook until the spinach is wilted and chickpeas are heated through, mashing the chickpeas slightly for a creamier texture if desired.
Adjusting Flavor
Taste the dish and adjust flavors to preference, adding lime juice, ginger, or lemongrass if desired.
Making Pickled Cucumber Salad
Thinly slice cucumbers and red onion, tossing them with white vinegar, avocado oil, salt, and sugar. Let them marinate for 20-30 minutes for best flavor.
Thickening Sauce
If the sauce is too runny, whisk cornstarch with cold water and add to the bubbling sauce, stirring until thickened.
FAQ
Can I use other types of oil instead of avocado oil?
Yes, you can substitute avocado oil with other oils such as coconut oil or olive oil, though the flavor may vary.
What if I don’t have red curry paste?
If you don’t have red curry paste, you can use yellow curry paste or make a blend of spices like cumin, coriander, and chili powder, though the flavor profile will differ.
Can I substitute chickpeas with other beans?
Absolutely! You can use other beans like black beans or white beans, but keep in mind that the flavor of the dish may change.
How can I make this dish vegan?
This recipe is already vegan as it contains no animal products. Just ensure the soy sauce is also vegan-friendly.
What rice can I use instead of jasmine rice?
You can substitute with basmati rice or long-grain white rice, but the cooking instructions may vary slightly.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
Conclusion
This delightful dish combines the warmth of spices with the creaminess of coconut milk and the hearty texture of chickpeas. The addition of fresh spinach and cilantro enhances the overall flavor profile, while jasmine rice provides a perfect base. Adjusting the sweetness or adding a hint of citrus can elevate the dish to suit your palate. Enjoy a comforting and flavorful meal that’s simple yet satisfying.
More recipes suggestions and combination
Thai Coconut Curry with Tofu
Swap chickpeas for firm tofu for a protein-packed vegetarian option. Brown the tofu cubes in avocado oil before adding them to the curry sauce for added texture and flavor.
Curried Lentil Stew
Replace chickpeas with cooked lentils for a hearty stew. The lentils will absorb the flavors of the curry and add a different texture, making it a filling choice for a cozy evening.
Vegetable Stir-Fry
Add an assortment of vegetables like bell peppers, carrots, and zucchini to the curry for a colorful and nutritious dish. This variation adds extra crunch and nutrients.
Spicy Peanut Noodles
Use the same sauce recipe but toss it with cooked noodles instead of rice. Add roasted peanuts for extra crunch and serve with steamed vegetables for a delicious twist.
Chickpea Salad with Curry Dressing
Create a refreshing salad by combining chickpeas, diced cucumbers, and tomatoes, then drizzle with the coconut curry sauce for a unique flavor pairing.
Coconut Mango Rice Pudding
Turn leftover jasmine rice into a sweet treat by simmering it with coconut milk, brown sugar, and fresh mangoes for a tropical dessert.
Coconut Curry Soup
Add vegetable or chicken broth to the curry mixture for a warming soup. Serve with a side of crusty bread to soak up the delicious broth.
