A creamy vegan curry made with chickpeas, spinach, and coconut milk, served over fragrant jasmine rice.

1 tablespoon avocado oil

2 garlic cloves, minced

1 tablespoon brown sugar

1 1/2 tablespoons red curry paste

1 can (14 ounces) full-fat coconut milk

1 1/2 tablespoons soy sauce

1 can (14 ounces) chickpeas, drained and rinsed

2 to 3 cups fresh spinach, chopped

1/2 cup fresh cilantro, chopped

1 1/2 cups uncooked jasmine rice

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1. Cook the jasmine rice according to package directions.

2. Heat avocado oil in a large skillet over medium heat. Add garlic and red curry paste and sauté until fragrant.

3. Stir in brown sugar, coconut milk, and soy sauce. Simmer gently until slightly thickened.

4. Add chickpeas, spinach, and cilantro. Cook until heated through and spinach wilts.

5. Mash some chickpeas for a creamier texture if desired.

6. Taste and adjust seasoning. Serve over rice and garnish with cilantro.

Add lime juice or grated ginger for brightness. This curry stores well and reheats gently.