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Creamy Chickpea Curry with Spinach and Rice

Total Time: 25 minutes | Servings: 4

This quick and creamy Chickpea Curry is the ultimate weeknight lifesaver! Packed with protein-rich chickpeas, silky coconut milk, and fragrant curry paste, it comes together in just 20–25 minutes. Serve it over fluffy jasmine rice with a drizzle of chili crisp and a refreshing cucumber salad on the side for a wholesome, flavor-packed meal that feels both cozy and elevated.

Why You’ll Love This Recipe

✨ Ready in 20 minutes – pantry staples + fresh spinach = dinner magic.
✨ Plant-based protein – chickpeas make it hearty without the heaviness.
✨ Versatile – swap in your favorite veggies like broccoli, cauliflower, or green beans.
✨ Restaurant-quality flavor – creamy, saucy, slightly sweet, savory, and spicy in perfect balance.

Ingredients You’ll Need

Here’s what goes into this luscious chickpea curry:

  • Avocado oil – or olive oil for sautéing.
  • Garlic – fresh and fragrant.
  • Brown sugar – balances spice with a touch of sweetness.
  • Red curry paste – the flavor powerhouse (Thai Kitchen or Maesri work great).
  • Full-fat coconut milk – essential for rich, velvety sauce.
  • Soy sauce – adds depth and umami.
  • Chickpeas – canned for convenience, the star of the dish.
  • Spinach – for a fresh, nutrient-packed boost.
  • Cilantro – fresh and herby to finish.
  • Jasmine rice – the perfect base.

Optional garnish: chili crisp for heat and extra flavor.

Step-by-Step Instructions

1. Cook the Rice

Prepare jasmine rice according to package directions so it’s ready when the curry is done.

2. Make the Sauce

Heat avocado oil in a skillet over medium heat. Add garlic and red curry paste, sautéing 1–2 minutes until fragrant. Stir in brown sugar, coconut milk, and soy sauce. Simmer gently until slightly thickened.

3. Add Chickpeas and Veggies

Stir in chickpeas, spinach, and cilantro. Cook just until chickpeas are warmed through and spinach is wilted. For extra creaminess, mash a few chickpeas with the back of your spoon.

4. Taste and Adjust

Add lime juice, extra ginger, or lemongrass if you’d like, though the base is delicious as-is.

5. Serve and Enjoy

Spoon over steaming jasmine rice. Top with chili crisp, fresh cilantro, and a quick cucumber salad on the side (recipe below).

Quick Pickled Cucumber Salad (Optional, but Recommended!)

Thinly slice 3 small cucumbers and a bit of red onion. Toss with:

  • 1 tbsp white vinegar
  • 2 tbsp avocado oil
  • ½ tsp salt
  • ½ tsp sugar

Let marinate 20–30 minutes. Serve chilled alongside the curry. Fresh, crunchy, and tangy perfection!

Tips & Variations

  • Too runny? Some coconut milk brands are thinner. If needed, whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into simmering curry to thicken.
  • Make it spicy – add chili crisp, red pepper flakes, or a touch of sriracha.
  • Swap the protein – tofu, lentils, or even shrimp can work here.
  • Veggie boost – add cauliflower, broccoli, or green beans.

Nutrition (Per Serving)

Approximate values
Calories: 180–220 | Protein: 8g | Carbs: 25g | Fat: 9g

Final Thoughts

This creamy chickpea curry with spinach and rice is one of those recipes you’ll keep coming back to. It’s:
✔️ Quick enough for weeknights
✔️ Nutritious yet indulgent
✔️ Flexible with whatever veggies you have

White Trash Sliders

Ingredients

  • 1 lb ground beef
  • 1 lb sausage (breakfast, Italian, or mild)
  • 1 lb Velveeta cheese, cubed
  • ½ tsp black pepper
  • ½ tsp onion powder
  • 24 slider buns

Instructions

  1. Cook the Meat
    • In a large skillet over medium-high heat, cook the ground beef and sausage until browned and cooked through.
    • Drain excess grease.
  2. Make the Filling
    • Transfer the cooked meat to a saucepan over low heat.
    • Add Velveeta cubes, black pepper, and onion powder.
    • Stir until the cheese melts and the mixture is smooth.
  3. Assemble the Sliders
    • Split slider buns and toast lightly if desired.
    • Spoon the meat and cheese mixture onto the bottom half of each bun, then top with the other half.
  4. Serve
    • Enjoy warm.

Optional Add-Ons: Pickles, jalapeños, or hot sauce.
Storage: Store leftover filling in the fridge up to 3 days; reheat gently with a splash of milk if needed.