Steph's Chickpea Curry by @pinchofyum

15 min
Easy

1 serving

🥑

15 ml

Avocado Oil

🍛

30 g

Curry Paste

🧄

9 g

Garlic

🟤

13 g

Brown Sugar

🍶

15 ml

Soy Sauce

🥬

140 g

Spinach

🫘

430 g

Chickpeas

🥥

400 ml

Coconut Milk

🍚

300 g

Jasmine Rice

🌿

4 g

Cilantro

🌶️

10 g

Chili Crisp

Preparation Steps

  1. Step 1/10

    Mince the garlic and roughly chop the cilantro.

    garlic
    cilantro
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Drain and rinse the chickpeas thoroughly.

    chickpeas
    🥫can opener
    🧺colander

  3. Step 3/10

    Heat 1 tbsp avocado oil in a large skillet over medium heat.

    avocado oil
    🥄measuring spoons
    🥄wooden spoon

  4. Step 4/10

    Add the minced garlic and 2 tbsp red curry paste; stir for 1 minute until fragrant.

    garlic
    red curry paste
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/10

    Stir in the drained chickpeas and coat them evenly with the curry paste.

    chickpeas
    🥄wooden spoon

  6. Step 6/10

    Pour in 400 ml coconut milk and add 1 tbsp brown sugar.

    coconut milk
    brown sugar
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/10

    Add 1 tbsp soy sauce and stir until the sauce is smooth.

    soy sauce
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/10

    Simmer the curry for 5 minutes until hot and lightly thickened.

    🥄wooden spoon

  9. Step 9/10

    Add the spinach and stir for 1 to 2 minutes until wilted.

    spinach
    🥄wooden spoon

  10. Step 10/10

    Serve the curry over jasmine rice and top with cilantro and chili crisp.

    jasmine rice
    cilantro
    chili crisp
    🥛measuring cups

Composition

Ingredients

Types

Oil, Vegetables, Sweetener, Condiment, Leafy Greens, Legumes, Canned Goods, Grains, Herbs, Spices

Ingredients

Avocado oil, Curry paste, Garlic, Brown sugar, Soy sauce, Spinach, Chickpeas, Coconut milk, Jasmine rice, Cilantro, Chili crisp

Allergens

Soy, Gluten, Coconut

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, High-Fiber, Plant-Based

Calories

570 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 79g, Dietary fiber: 13g, Fat: 23g, Saturated fat: 15g, Sugars: 10g, Sodium: 780mg

Nutritional Information

Minerals

Iron: 6mg, Potassium: 820mg, Calcium: 125mg, Magnesium: 95mg

Vitamins

Vitamin A: 420mcg RAE, Vitamin C: 15mg, Vitamin K: 235mcg, Folate: 190mcg DFE

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, can opener, wooden spoon, measuring spoons, measuring cups, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Thai-Inspired, Fusion

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Silky, Hearty

Flavors

Savory, Spicy, Sweet, Coconutty, Umami, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave out longer than 2 hours,Keep covered), fridge : 4 days (Store in an airtight container,Cool before refrigerating,Store rice separately when possible), freezer : 3 months (Freeze curry without rice for best texture,Use a freezer-safe airtight container,Thaw overnight in the refrigerator)