Steph's Chickpea Curry by Pinchofyum

Ingredients

• 1 tbsp avocado oil
• 2 tbsp red curry paste
• 2 cloves garlic, minced
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 5 oz (140g) fresh spinach
• 1 cup jasmine rice, uncooked (for serving)
• 1/4 cup fresh cilantro, chopped (for serving)
• 1 tbsp chili crisp (for serving)

Instructions

1. Cook Rice: In a small saucepan, combine 1 cup jasmine rice with 1.5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
2. Sauté Aromatics: While rice cooks, heat 1 tbsp avocado oil in a large skillet or pot over medium heat. Add 2 tbsp red curry paste and 2 minced garlic cloves, cooking for 1 minute until fragrant.
3. Simmer Curry Base: Stir in 1 (13.5 oz) can full-fat coconut milk, 1 tsp brown sugar, and 1 tbsp soy sauce. Bring the mixture to a gentle simmer, stirring occasionally
4. Add Chickpeas & Greens: Add 1 (15 oz) can drained and rinsed chickpeas to the simmering curry. Cook for 5 minutes, allowing flavors to meld. Stir in 5 oz fresh spinach until wilted, about 2-3 minutes.
5. Serve: Ladle the chickpea curry over the cooked jasmine rice. Garnish with 1/4 cup chopped fresh cilantro and 1 tbsp chili crisp before serving.