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A close-up of a bowl of vibrant Chickpea and Spinach Coconut Curry served over white rice, garnished with chili flakes.

Chickpea and Spinach Coconut Curry

I remember the first time I made this Chickpea and Spinach Coconut Curry for my daughter on a busy weeknight. The aroma filled the kitchen, and she said it tasted like a hug. This recipe is healthy, comforting, and proves that gluten-free meals can be delicious and quick.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon avocado oil
  • 2 cloves garlic minced
  • 1 tablespoon brown sugar more to taste
  • 1.5 tablespoons red curry paste Maesri or Thai Kitchen brand recommended
  • 1 14-ounce can full fat coconut milk
  • 1.5 tablespoons soy sauce
  • 1 14-ounce can chickpeas drained and rinsed
  • 2 cups fresh spinach chopped, use up to 3 cups
  • 1/2 cup cilantro chopped
For Serving
  • 1.5 cups jasmine rice uncooked

Equipment

  • Large skillet or pot
  • Wooden spoon

Method
 

  1. Cook rice according to package directions.
  2. Heat the avocado oil over medium heat in a skillet or pot. Add the garlic and curry paste. Sauté until softened and fragrant, about 1 to 2 minutes.
  3. Add the brown sugar, coconut milk, and soy sauce. Bring the mixture to a low simmer until it thickens slightly.
  4. Add the chickpeas, spinach, and cilantro. Cook until the chickpeas are heated through and the spinach has wilted. Mash the chickpeas slightly with the back of a wooden spoon if you prefer a creamier texture.
  5. Taste the curry and adjust seasonings as needed. Serve over rice. You can top with more cilantro.

Notes

For extra flavor, you can add a squeeze of lime or some extra ginger or lemongrass. Serve with chili crisp and pickled cucumber salad for a complete meal.

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