Description
A creamy, flavorful one-pot chickpea curry made with coconut milk and red curry paste, served over fluffy rice with a fresh cucumber salsa. This quick 30-minute meal is comforting, balanced, and perfect for busy weeknights.
Ingredients
- 1 cup (200g) long-grain rice (such as basmati)
- 1 1/2 cups (360ml) water
- 1 medium cucumber (about 300g), diced
- 1 tablespoon rice vinegar
- 2 tablespoons chili oil, divided
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 4 garlic cloves, crushed
- 1-inch piece fresh ginger, grated
- 1 small handful fresh cilantro (stems finely chopped, leaves reserved)
- 2 tablespoons red curry paste
- 1 can (14oz/400g) full-fat coconut milk
- 1 teaspoon fish sauce (or soy sauce for vegetarian)
- 1 can (14oz/400g) chickpeas, drained and rinsed
- 2 large handfuls fresh spinach leaves (about 100g)
- 1 lime, cut into wedges
- Garlic naan or cheese naan (optional, for serving)
Instructions
- Add rice and water to a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let sit covered for 10 minutes. Fluff with a fork.
- In a small bowl, combine diced cucumber, rice vinegar, 1 tablespoon chili oil, and sesame seeds. Toss and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic, ginger, and chopped cilantro stems. Cook 1–2 minutes until fragrant.
- Stir in red curry paste and cook for 2 minutes to deepen flavor.
- Pour in coconut milk and add chickpeas and fish sauce. Bring to a gentle simmer and cook 5 minutes until slightly thickened.
- Add spinach and stir until wilted. Taste and adjust seasoning if needed.
- Serve curry over rice. Drizzle with remaining chili oil and top with cucumber salsa and cilantro leaves. Serve with lime wedges and naan if desired.
Notes
- Use soy sauce or tamari instead of fish sauce to make fully vegetarian or vegan.
- Add bell peppers, broccoli, cauliflower, or sweet potato for extra vegetables.
- Stir in cubed tofu for additional protein.
- Store refrigerated up to 5 days or freeze up to 2 months.
- Simmer uncovered or mash a few chickpeas to thicken sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
