Description
Quick Chickpea Coconut Curry Recipe
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (more to taste)
- 1 1/2 tablespoons red curry paste (such as 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
Instructions
- Prepare the jasmine rice according to the package directions.
- Heat the avocado oil over medium heat in a skillet or saucepan. Add the minced garlic and red curry paste, sautéing for about 1-2 minutes.
- Stir in the brown sugar, full fat coconut milk, and soy sauce. Bring to a low simmer.
- Incorporate the drained chickpeas, chopped spinach, and cilantro into the simmering curry. Cook for about 3-5 minutes.
- Taste and adjust seasoning if needed. Serve hot over the cooked jasmine rice.
Notes
- Garnish with cilantro.
- Serve with chili crisp and pickled cucumber salad for added zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Chickpea Coconut Curry, Thai Curry, Vegetarian Curry