Creamy Coconut Chickpea Curry with Fresh Herb Garnish

Prepare the rice according to the package instructions and set aside.

💡 Tip: For extra fluffiness, rinse the jasmine rice under cold water until it runs clear before cooking.

In a large skillet or wok, heat the oil over medium heat. Sauté the minced garlic and red curry paste for about 60 seconds until the mixture is deeply fragrant.

💡 Tip: Cooking the curry paste briefly in oil helps to release the essential oils and deepen the flavor profile.

Whisk in the coconut milk, soy sauce, and brown sugar. Bring the sauce to a gentle simmer until it starts to thicken slightly.

💡 Tip: If you prefer a thicker, gravy-like consistency, whisk a small amount of cornstarch into a teaspoon of cold water and add it to the sauce.

Stir in the chickpeas and spinach. Simmer for 3-5 minutes until the chickpeas are heated through and the spinach is tender and wilted.

💡 Tip: Use the back of your spoon to crush a few chickpeas into the sauce; this adds natural body and creaminess.

Remove from heat, stir in half of the fresh cilantro, and serve immediately over the prepared rice. Garnish with the remaining cilantro.

💡 Tip: Serve with a side of quick-pickled cucumber salad or a drizzle of chili crunch for added texture.