Steph's Chickpea Curry
Steph's Chickpea Curry
Ingredients
- 4 garlic, cloves, minced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1 can chickpeas, (15 ounces), drained and rinsed
- 5 ounces fresh spinach
- 3 cups cooked rice, for serving
- 2 tablespoons chili crisp, for topping, or as needed
- 1 tablespoon vegetable oil
Instructions
- 1
Mince the garlic and chop the fresh cilantro. Set aside.
⏱️ 5 min
- 2
Heat the vegetable oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the red curry paste to the pan with the garlic. Stir well to combine and cook for another 1-2 minutes, allowing the paste to bloom and release its aromas.
⏱️ 2 min
- 4
Pour in the full-fat coconut milk. Stir thoroughly to mix the curry paste and garlic into the coconut milk until smooth.
⏱️ 1 min
- 5
Add the drained and rinsed chickpeas to the coconut milk mixture. Bring the curry to a gentle simmer.
⏱️ 2 min
- 6
Stir in the fresh spinach. Continue to simmer, stirring occasionally, until the spinach has completely wilted and the curry is heated through, about 3-5 minutes.
⏱️ 4 min
- 7
Remove the curry from the heat. Stir in the chopped fresh cilantro.
⏱️ 1 min
- 8
Serve the chickpea curry hot over beds of cooked rice. Top each serving with a drizzle of chili crisp and an extra sprinkle of fresh cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steph's Chickpea Curry
- 4 garlic, cloves, minced
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 1 can chickpeas, (15 ounces), drained and rinsed
- 5 ounces fresh spinach
- 3 cups cooked rice, for serving
- 2 tablespoons chili crisp, for topping, or as needed
- 1 tablespoon vegetable oil
Instructions
- 1
Mince the garlic and chop the fresh cilantro. Set aside.
⏱️ 5 min - 2
Heat the vegetable oil in a large skillet or pot over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the red curry paste to the pan with the garlic. Stir well to combine and cook for another 1-2 minutes, allowing the paste to bloom and release its aromas.
⏱️ 2 min - 4
Pour in the full-fat coconut milk. Stir thoroughly to mix the curry paste and garlic into the coconut milk until smooth.
⏱️ 1 min - 5
Add the drained and rinsed chickpeas to the coconut milk mixture. Bring the curry to a gentle simmer.
⏱️ 2 min - 6
Stir in the fresh spinach. Continue to simmer, stirring occasionally, until the spinach has completely wilted and the curry is heated through, about 3-5 minutes.
⏱️ 4 min - 7
Remove the curry from the heat. Stir in the chopped fresh cilantro.
⏱️ 1 min - 8
Serve the chickpea curry hot over beds of cooked rice. Top each serving with a drizzle of chili crisp and an extra sprinkle of fresh cilantro, if desired.
⏱️ 1 min