A creamy and saucy chickpea curry served with rice, a dash of chili crisps, and a cucumber salad. In 20 minutes, you can have it ready!
It happened that when I asked Steph about her recent dinner, she replied, “I use that recipe, but I substitute a can chickpeas to make it easier.” Now, if I were to ask what I was making, I would say the same thing because it’s delicious and only takes 10 minutes.
STEPH FOR THE PRESIDENT
This chickpea curry is everything. It’s cozy and pantry-friendly. Maybe even elegant? Even though it is super easy, you still throw your hair? It is comforting but not heavy. It is nutritious, yet not boring. And it’s beautiful, without being high-maintenance.
This is a perfect SOS. I realized it was too late for me to add the pickled cucumber salad. (Cucumbers, red onions, white vinegar, and olive oil with salt and sugar.)
It doesn’t matter if I have the cucumber salad or not; I think that the moment when you swoop the wooden spoon through the sauce, pile the chickpeas, spinach, and chili crispy on top of the rice, and drizzle the Chili crisp (affiliate links) is one where you are living your best life.
Ingredients
- One tablespoon of avocado Oil
- Two cloves garlic, minced
- One tablespoon Brown sugar More to Taste
- 1 1/2 teaspoons Red curry paste Enjoying Maesri brand or Thai Kitchen currently
- One can find out more about this by clicking here. Full-fat coconut milk in a 14-ounce can
- 1 1/2 teaspoons soy sauce
- One can find out more about this by clicking here. 14 Cans of ounces Chickpeas Drain and rinse
- 2 – 3 fresh spinach ……………?
- 1/2 cilantro ……………?
- 1 1/2 jasmine rice Uncooked
Instructions
- Follow the instructions on the package to cook rice.
- Heat the oil on medium heat. Add the curry paste and garlic; sauté until fragrant and softened, about 1-2 min.
- Add the coconut milk and soy sauce. Bring to a simmer and cook until slightly thickened.
- Add the chickpeas and spinach; continue cooking until the chickpeas have heated through. If you want to make the dish more creamy, mash the chickpeas with a wooden spoon.
- You can adjust the flavor to your taste. We often add extra ginger, lemongrass, or lime juice. But it is not required. Even with the simplest ingredients, you can still get a great flavor. Serve with rice and a dollop of chili crispy (affiliate links), along with pickled cucumber salad (if you like – please see notes). If you want, top with extra cilantro!
