Incredibly creamy and spicy chickpeas with curry are served with rice sprinkled with a crispy spoon of chili and a cucumber side dish. Everything is ready in 20 minutes!
Ingredients for this recipe
brown sugar
The perfect shade of sweetness. Brown sugar helps to balance the sharpness and makes everything deliciously saturated.
Curry Pasta
This recipe uses red curry paste. Any brand will suit, but usually I choose one that I can easily find in a local supermarket called Thai Kitchen.
Coconut milk
Please use whole coconut milk in this recipe. Perfect density and salinity!
Soy sauce
We have sweetness, we have richness, we have spices, and here comes the salinity!
Chickpea
Just a can of chickpeas, my favorite simple vegetable protein.
Spinach
I like to add spinach as a small amount of vegetables. Other vegetables that you could use are: beans, broccoli, cauliflower or carrots.
Coriander
A pinch of coriander will finish everything!
Rice
Put this delicious mixture on a slide of fluffy rice and voila!
Fry chickpeas with coconut curry and spinach in a frying pan.
Notes from Lindsey
What happened, I asked my sister Steph what she used for dinner recently, and she said: “I have a recipe for salmon, but instead I use a can of chickpeas to make it easier.”And now, if you ask me what I cooked for dinner recently, I will answer that it’s exactly the same, because it’s okay, wow, it tastes really good, and it only takes ten minutes.
STEPH FOR THE PRESIDENT!
The chickpea curry is, well, that’s all. Is it cozy, convenient for the pantry and maybe even a little stylish? * throwing hair * even if it’s super super easy? It is soothing, but not heavy, nutritious, not boring and beautiful, does not require special care. I’m not new to delicious chickpea curry, but this one takes it to a new level.
I realized it too after to show the photos here, but serving it with a little pickled cucumber salad (cucumber slices, red onion slices, white plonk vinegar, olive oil, salt and sugar) is a real masterpiece of the chef *.
With or without cucumber salad, I can definitely say that I calmly skip this delicious sauce with a wooden spoon, add the delicious taste of chickpeas and spinach over the steamed rice, and then pour it all with crispy chili peppers (affiliate link) … this is definitely the time when I live the best in my life.
Ingredient
1 Tablespoon avocado oil
2 Cloves of garlic, chopped
1 Tablespoon of brown sugar (more to taste)
1 1/2 Tablespoons red curry paste (currently a popular brand of Maesri or Thai Kitchen)
, a 14-ounce can of fatty coconut milk
1 1/2 Tablespoons soy
sauce a 14-ounce can of chickpeas, dried and rinsed
2-3 Cups chopped fresh spinach
1/2 Cup Chopped coriander
1 1/2 Cups Raw Jasmine Rice
Cooking mode prevents the screen from darkening
Instruction
Prepare the rice according to the instructions on the package.
Heat avocado oil over medium heat. Add the garlic and curry paste; simmer until soft and aromatic, about 1-2 minutes.
Add the brown sugar, the coconut milk and the soy sauce. Cook over low heat until it is a little thicker.
Add the chickpeas, spinach and coriander; cook until the chickpeas are hot and the spinach has wilted. Shred the chickpeas lightly with the back of a wooden spoon if you want to change the texture and make it creamier.
Try it out and customize it to your liking – we often add a little lime or a little ginger or lemongrass, but it’s really not necessary. The taste is absolutely present, even with the most basic list of ingredients. Serve with rice with a slice of crispy chili (affiliate link) and a side dish with pickled cucumbers, if you like (and I promise you, this is what you want, see notes –. Decorate it with a lot of coriander, if you like!
For a pickled cucumber salad, finely chop 3 small cucumbers and a small piece of red onion on a mandolin. Mix the chopped cucumbers and red onions with 1 tablespoon of white vinegar, 2 tablespoons of avocado oil, 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Let them hang for 20 to 30 minutes (more if you have time) and serve them with curry! So good. My kids love them too!
1 1/2 Cups of rice will give you a little more than you technically need – this is 4 hearty servings or 6 regular servings. However, we always use this amount because my daughters often want to eat plain rice, and I would rather eat a little more rice than not having enough rice!
If the sauce is too liquid, it is probably due to the brand of coconut milk. I usually do not have this problem when using coconut milk of Asian brands (Aroy D or Chaokoh), and the sauce always turns out thick, tasty and creamy, almost like a sauce. If you come across a liquid sauce, just beat a tablespoon of cornstarch in a tablespoon of cold water and add the boiling sauce in a pan. Within a minute or two of gentle warming, you will notice that it begins to thicken. It works like a charm.