Steph's Chickpea Curry with Spinach and Rice

Ingredients

• 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

Instructions

1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. 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.
5. 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!