This is one of those really flavorful meals that comes together very, very quickly with a handful of simple, fresh ingredients. I almost always have these ingredients on hand, I bet you do too, and tend to reserve for a weeknight that has gone off the rails. Like tonight, for example, with the sudden on-set of our 14 month olds HFMD. She’ll be fine. We’ll all be fine. It’s fine. [insert dog + house on fire meme]
Quick Chickpea-Spinach-Curry Over Rice
Equipment
- colander
- wooden spoon
- stainless steel sauté pan
Ingredients
- avocado oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon maple syrup
- 2 tablespoons red curry paste
- 1 (14-ounce) can full fat coconut milk
- 2 tablespoons soy sauce
- 1 (14-ounce) can chickpeas, drained and rinsed
- 3 cups fresh spinach
- ½ cup cilantro, chopped
- ½ lime, juiced for extra zing
- 1 ½ cups jasmine rice, cooked per your packaged instructions
Instructions
- Begin cooking your rice, per package directions
- Heat avocado oil over medium heat, add the garlic, ginger, and curry paste. Sauté until softened.
- Add maple syrup, coconut milk, and soy sauce. Bring to a low simmer until mixture is slightly thickened.
- Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach has wilted.
- Add a squeeze of lime or extra ginger or cilantro.