Steph's Chickpea Curry with Spinach and Rice

• porsjoner: 4 servings
• aktiv tid: 5 minutes
• total tid: 25 minutes

Ingredienser

1 tablespoon avocado oil

2 cloves garlic, minced

1 tablespoon brown sugar (more to taste)

1 1/2 tablespoons red curry paste (currently loving Maesri or Thai Kitchen brand)

one 14-ounce can full fat coconut milk

1 1/2 tablespoons soy sauce

one 14-ounce can chickpeas, drained and rinsed

2-3 cups fresh spinach, chopped

1/2 cup cilantro, chopped

1 1/2 cups jasmine rice, uncooked

Fremgangsmåte

Cook rice according to package directions.

Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.

Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.

Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.

Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!

Næringsinnhold

• Kalorier: 447
• Totalt fett: 27.7 g
• Mettet fett: 19.6 g
• Transfett: 0 g
• Kolesterol: 0 mg
• Natrium: 1094.9 mg
• Totalt karbohydrater: 44 g
• Kostfiber: 5.5 g
• Totalt sukker: 3 g
• Protein: 10.5 g