In a whirlwind of weeknight chaos, there are moments when you crave something hearty yet uncomplicated—enter Steph’s Chickpea Curry with Spinach and Rice. This dreamy dish transforms humble ingredients into a comforting meal that’s on your table in just 20 minutes. With the perfect balance of spices and the creamy goodness of coconut milk, it’s not just quick; it’s a delightful way to nourish your body and soul. Whether you’re looking for a vegetarian dinner or a crowd-pleasing addition to your recipe repertoire, this curry offers the flexibility to adapt to your dietary needs, making it vegan and gluten-free with simple tweaks. Are you ready to whip up a flavor-packed escape right in your kitchen?
Why is this curry a weeknight favorite?
Quick and Easy: This recipe whips up in just 20 minutes, making it a lifesaver for busy evenings.
Flavor Explosion: The blend of red curry paste and coconut milk creates a rich, savory sauce that packs a delightful punch.
Nutrient-Rich: Packed with spinach and chickpeas, it’s not just delicious; it’s also a powerhouse of nutrition.
Versatile Ingredients: Easily swap in your favorite vegetables or proteins, like in my variation ideas to customize every batch!
Crowd-Pleaser: This comforting dish has a universal appeal, perfect to impress family or friends—no one will believe how simple it was!
You might also enjoy serving it with a pickled cucumber salad for added freshness. Enjoy cooking!
Steph’s Chickpea Curry Ingredients
• You’ll love how accessible these ingredients are!
For the Curry
- Oil – Use avocado oil or olive oil for sautéing, ensuring a healthy base for your dish.
- Garlic (2 cloves, minced) – Fresh garlic adds aromatic flavor; for maximum impact, use it minced just before cooking.
- Brown Sugar (1 tablespoon) – This sweeps in sweetness to balance the spiciness of your curry; maple syrup works as a vegan substitute.
- Red Curry Paste (1.5 tablespoons) – The essential flavor base of this curry; brands like Thai Kitchen or Maesri yield the best results.
- Coconut Milk (1 can) – Full-fat coconut milk is crucial for achieving that creamy texture—avoid light versions to keep it indulgent.
- Note: If your sauce seems runny, thicken it up with a cornstarch slurry for the perfect consistency!
- Soy Sauce (1.5 tablespoons) – This adds a depth of umami flavor; for gluten-free, use tamari or opt for coconut aminos to make it soy-free.
- Chickpeas (1 can, drained and rinsed) – These plant-based protein gems give the dish its hearty texture.
- Spinach (2-3 cups, fresh) – Fresh spinach brings vibrant color and vital nutrients; feel free to swap in kale or other leafy greens if you like.
For Serving
- Rice (1.5 cups, uncooked) – This fluffy base is perfect for resting your chickpea curry; choose long-grain white or brown rice for your preference.
Dive into this delightful recipe and treat yourself and your loved ones to a charming dish that’s sure to become a staple in your kitchen!
Step‑by‑Step Instructions for Steph’s Chickpea Curry with Spinach and Rice
Step 1: Prep Rice
Start by cooking the rice according to the package instructions, bringing 3 cups of water to a boil in a pot. Add 1.5 cups of uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes. Once the rice is fluffy and the water is absorbed, remove it from heat and let it sit covered to keep warm while you prepare the curry.
Step 2: Sauté Aromatics
In a large skillet, heat 1 tablespoon of oil over medium heat until it shimmers. Add 2 minced garlic cloves and sauté them for about 1 minute, stirring constantly until fragrant and golden. This will create a warm, aromatic base for Steph’s Chickpea Curry with Spinach and Rice, enhancing the flavors of your dish beautifully.
Step 3: Create Curry Base
Stir in 1 tablespoon of brown sugar and 1.5 tablespoons of red curry paste to the skillet, cooking for another minute. Mix well to combine, allowing the flavors to meld as the curry paste becomes fragrant and aromatic. The mixture should bubble lightly, indicating it’s time to add the next ingredients for a creamy curry sauce.
Step 4: Add Coconut Milk & Soy Sauce
Pour in a can of full-fat coconut milk and add 1.5 tablespoons of soy sauce, stirring to blend everything together. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly as it heats up for about 2-3 minutes. If you prefer a thicker consistency, prepare a cornstarch slurry and add it during this step for the perfect creamy finish.
Step 5: Incorporate Chickpeas
Add 1 can of drained and rinsed chickpeas to the skillet, stirring gently to coat them well in the luscious sauce. Bring the curry to a simmer and let it cook for an additional 5-10 minutes, allowing the chickpeas to warm through and absorb the flavors, transforming them into a hearty addition to your dish.
Step 6: Add Spinach
Fold in 2-3 cups of fresh spinach to the chickpea mixture, stirring until the vibrant greens wilt down for about 2-3 minutes. The addition of spinach not only enhances the nutrition of your dish but also adds a beautiful color contrast to the rich coconut curry. Ensure all the spinach is evenly coated with the sauce.
Step 7: Serve
Finally, serve the warm chickpea curry heaped over the fluffy rice you prepared earlier. For an extra flair, consider garnishing with chili crisp and fresh cilantro, enhancing both the presentation and flavor. Enjoy Steph’s Chickpea Curry with Spinach and Rice as a comforting and satisfying meal that’s sure to please both family and friends.
Storage Tips for Steph’s Chickpea Curry with Spinach and Rice
Fridge: Store the curry in an airtight container for up to one week. If you have leftovers, keep the rice separate to maintain its texture.
Freezer: This curry can be frozen for up to three months. Allow it to cool completely before transferring to a freezer-safe container, ensuring an airtight seal to prevent freezer burn.
Reheating: To reheat, thaw overnight in the fridge, then warm it on the stovetop over medium heat, stirring occasionally for even heating. If it looks thick, add a splash of water or coconut milk to loosen it.
Meal Prep Tip: For best results, store the rice separately if meal prepping. This way, you can enjoy the flavors of Steph’s Chickpea Curry while keeping each component at its best!
Make Ahead Options
Cooking Steph’s Chickpea Curry with Spinach and Rice in advance is a fantastic way to save time during busy weeknights! You can prepare the curry up to 3 days in advance; just store it in an airtight container in the refrigerator to keep those flavors vibrant. The separately cooked rice can also be made ahead and kept refrigerated for up to 5 days. When you’re ready to enjoy your meal, simply reheat the curry on the stove over medium-low heat, adding a splash of water if needed to restore creaminess, while warming the rice in the microwave. This means you can savor homemade goodness with minimal effort—even during hectic evenings!
What to Serve with Steph’s Chickpea Curry with Spinach and Rice
Whether you’re gathering friends for a cozy dinner or simply craving a well-rounded meal, pairing options elevate your dining experience beautifully.
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Crispy Naan: Soft, pillowy naan is perfect for scooping up the creamy curry. A touch of garlic or herb-infused naan adds extra flavor.
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Cucumber Raita: This cooling yogurt salad complements the spices in the curry, providing a refreshing contrast with every bite. The crisp cucumber paired with creamy yogurt soothes the palate.
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Grilled Vegetables: Fire up the grill for a medley of colorful veggies like zucchini, bell peppers, and asparagus. Charred edges and smoky flavors enhance your meal, adding a delightful crunch.
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Quinoa Salad: A light, protein-packed salad with herbs, tomatoes, and a lemon dressing is a perfect side to brighten the meal. Its nutty flavor harmonizes with the curry’s richness while adding a lovely texture contrast.
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Mango Chutney: Serve a small bowl for those who enjoy a sweet and tangy kick. The tropical flavors of the chutney play beautifully with the warmth of the curry.
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Chili Crisp: Add some spice with a drizzle of chili crisp right on top! This crunchy condiment introduces delightful heat and texture, enhancing each bite of the curry.
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Sparkling Water: Pair the meal with a refreshing glass of sparkling water. The fizziness cleanses the palate between bites of flavorful curry, making each mouthful as enjoyable as the last.
Variations & Substitutions for Steph’s Chickpea Curry
Feel free to get creative with this recipe and make it your own! Here are some inviting options to consider.
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Dairy-Free: Use coconut yogurt instead of regular yogurt for a creamy topping that’s still dairy-free. It’s a delightful tangy complement!
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Spicy Kick: Add a teaspoon of chili flakes or diced jalapeño to elevate the heat level. Spice lovers will rejoice with this added zing!
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Protein Boost: Switch chickpeas for diced tofu or cooked chicken for a different protein twist. This simple swap keeps the dish hearty and satisfying.
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Greenery Swap: Try using kale, swiss chard, or collard greens instead of spinach for a twist on texture and flavor. Each green brings its own unique charm!
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Nutty Flavor: Stir in a handful of toasted cashews or almonds just before serving for an added crunch and a nutty richness that complements the creamy curry.
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Sweetness Variation: Replace brown sugar with honey or agave nectar if you’d like a different sweetness profile. This change can subtly shift the flavor experience!
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Curry Starch: Substitute the rice with quinoa or cauliflower rice for a low-carb option, making it even easier to enjoy! These alternatives deliver delightful textures while retaining the essence of the dish.
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Herb Infusion: Experiment with fresh herbs like basil or mint for an aromatic lift. Fresh herbs elevate the flavors and freshness of your meal while adding a lovely pop of color!
Make sure to explore these delicious variations to suit your taste buds, and consider pairing your curry with a refreshing side like a pickled cucumber salad. Your kitchen adventure awaits!
Expert Tips for Steph’s Chickpea Curry
• Coconut Milk Choice: Use full-fat coconut milk for that luscious, creamy texture. Light versions can lead to a watery sauce—nobody wants that!
• Spice Adjustment: If you’re sensitive to heat, start with less red curry paste. You can always add more during cooking to suit your taste.
• Thickening Trick: For a thicker sauce, mix cornstarch with cold water to create a slurry. Add this mixture while stirring to reach your desired consistency.
• Fresh vs. Frozen Spinach: If using frozen spinach, remember to thaw and drain it well. Excess water can dilute your delicious curry sauce!
• Rice Reminder: Fluffy rice is key! After cooking, let it sit covered for a few minutes before serving to keep the texture perfect for scooping up that rich chickpea curry.
• Experiment with Veggies: Don’t hesitate to swap in your favorite greens or veggies. Besides spinach, try kale, bell peppers, or even zucchini for a colorful twist in your chickpea curry!
Steph’s Chickpea Curry with Spinach and Rice Recipe FAQs
How do I choose the right chickpeas for curry?
Absolutely! When selecting chickpeas, look for canned varieties that are firm and not overly soft. Check the label for minimal ingredients—just chickpeas, water, and salt is ideal. If using dried chickpeas, soak them overnight for at least 8 hours before cooking to achieve the best texture.
What’s the best way to store leftovers, and how long will they last?
Very! Store your Steph’s Chickpea Curry in an airtight container in the refrigerator for up to 7 days. To keep the rice from becoming mushy, I recommend keeping it separate from the curry. Just reheat in the microwave or on the stovetop when you’re ready to enjoy leftovers!
Can I freeze Steph’s Chickpea Curry?
Yes, you can! To freeze, let the chickpea curry cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop, adding a splash of water or coconut milk if it’s too thick.
What if my coconut milk separates while cooking?
No worries at all! If your coconut milk separates, just give it a good stir while it’s simmering. If you find it too runny, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Add this to the curry, stir well, and let it thicken for a few minutes on low heat.
Is this curry suitable for vegans and those with allergies?
Absolutely! To make Steph’s Chickpea Curry vegan, simply use maple syrup instead of brown sugar and substitute soy sauce with tamari or coconut aminos for a gluten-free option. Just double-check labels if you have allergies and feel free to adjust ingredients to meet your dietary needs.
Can I add other vegetables to the curry?
Very much so! This dish is versatile, so feel free to add in bell peppers, carrots, or even zucchini. Just chop them into bite-sized pieces and sauté them along with the garlic for a delightful veggie boost in your curry while keeping the cooking process easy and quick!
Steph's Chickpea Curry with Spinach and Rice in 20 Minutes
Ingredients
Equipment
Method
- Start by cooking the rice according to the package instructions, bringing 3 cups of water to a boil in a pot. Add 1.5 cups of uncooked rice, reduce the heat to low, cover, and simmer for about 15-20 minutes.
- In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
- Stir in 1 tablespoon of brown sugar and 1.5 tablespoons of red curry paste, cooking for another minute.
- Pour in a can of full-fat coconut milk and add 1.5 tablespoons of soy sauce. Bring to a gentle simmer for about 2-3 minutes.
- Add 1 can of drained and rinsed chickpeas, stir gently, and let simmer for an additional 5-10 minutes.
- Fold in 2-3 cups of fresh spinach, stirring until wilted for about 2-3 minutes.
- Serve the warm chickpea curry heaped over the fluffy rice.
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