Quick Chickpea-Spinach-Curry Over Rice
Print Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- 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
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.
