Spinach Chickpea Curry in 25 Minutes - Chef Melt
Whip up this coconut spinach chickpea curry in no time—just 25 minutes! Served on fluffy rice, it’s a delicious and easy veggie meal for busy days.
Ingredients
- 225 grams uncooked jasmine rice
- 425 grams canned chickpeas, rinsed and drained
- 2 to 3 cups (approximately 60–90 grams) fresh spinach, chopped
- 120 milliliters full-fat coconut milk
- 1 tablespoon avocado oil
- 1 1/2 tablespoons red curry paste
- 2 garlic cloves, minced
- 1 1/2 tablespoons soy sauce
- 1 tablespoon brown sugar, or to taste
- 1/2 cup (approximately 8 grams) fresh cilantro, chopped
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