Dinner

Steph’s Chickpea Curry with Spinach and Rice Recipe

ByHarry Bern November 15, 2025November 15, 2025

Introduction

This vibrant chickpea curry is a flavorful, comforting dish that’s easy to prepare on any weeknight. Featuring creamy coconut milk, fresh spinach, and aromatic spices, it pairs perfectly with fluffy jasmine rice for a satisfying meal.

A bowl with two main layers is shown: the upper half holds fluffy white rice mixed with small green herbs, while the lower half contains a creamy yellow chickpea curry with visible chickpeas and dark green spinach leaves, topped with a drizzle of dark red chili oil and scattered herbs. The bowl is white with a dark inside, and there is a gold fork partially inserted in the curry on the right side. The background is a white marbled texture, and a jar with a golden spoon is partly visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon avocado oil
2 cloves garlic, minced
1 tablespoon brown sugar (more to taste)
1 1/2 tablespoons red curry paste (Maesri or Thai Kitchen recommended)
1 (14-ounce) can full fat coconut milk
1 1/2 tablespoons soy sauce
1 (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

Step 1: Cook the jasmine rice according to the package directions, then set aside.
Step 2: Heat the avocado oil in a pan over medium heat. Add the minced garlic and red curry paste, sautéing until softened and fragrant, about 1-2 minutes.
Step 3: Stir in the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer and cook until it thickens slightly.
Step 4: Add the chickpeas, chopped spinach, and cilantro to the pan. Cook until the chickpeas are heated through and the spinach wilts. For a creamier texture, mash the chickpeas lightly with the back of a wooden spoon.
Step 5: Taste and adjust seasonings as desired. Optional additions include a squeeze of lime juice or a bit of extra ginger or lemongrass. Serve the curry over the cooked jasmine rice, topping with extra cilantro if you like. A dollop of chili crisp or a side of pickled cucumber salad makes a great accompaniment.

Tips & Variations

For more heat, add a pinch of chili flakes or a splash of hot sauce.
Swap spinach for kale or Swiss chard for a different green and texture.
Use light coconut milk for a lower-fat version, but the curry may be less rich.
Add extra vegetables like diced bell peppers or carrots for more variety.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. Cooked jasmine rice can be stored separately up to 4 days.

How to Serve

A close-up view of a creamy dish in a white pan, showing a thick orange sauce mixed with small round chickpeas and scattered green leafy herbs throughout. The texture is smooth and rich with visible layers of sauce coated around the chickpeas and bits of green. A wooden spoon rests on the side of the pan, partially covered in the orange sauce. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach or frozen spinach instead of fresh?

Fresh spinach is best for this recipe as it wilts quickly and retains texture. Frozen spinach can be used but should be thawed and drained well to avoid excess moisture, while canned spinach is not recommended due to texture and flavor differences.

Is this curry vegan-friendly?

Yes, this curry is vegan as it uses plant-based ingredients like coconut milk and soy sauce. Just be sure to check that your curry paste contains no fish sauce or shrimp paste.