Chickpea and Beef Curry With Spinach And Rice

INGREDIENTS

• 2lbs Stew beef
• 1/2T curry powder
• 1 t sea salt
• 1 T avocado oil
• 2 cloves garlic, minced
• 1 T brown sugar (more to taste)
• 1 1/2 T red curry paste
• one 14-ounce can full fat coconut milk
• 1 1/2 T soy sauce
• one 14-ounce can chickpeas, drained and rinsed
• 2–3 C fresh spinach, chopped
• 1/2 C cilantro, chopped
• 1 1/2 C jasmine rice, uncooked

INSTRUCTIONS

1. Cook rice according to package directions.
2. Marinate Beef in curry and sea salt for at least 1 hour
3. Sautee the beef for 15 - 20min; then add enough water to cover the beef. Cover and simmer for 1hr or until the beef is fall apart tender. 
4. Heat the olive oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
5. Add the brown sugar, coconut milk, and soy sauce. Add cooked beef. Bring to a low simmer until thickened slightly.
6. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
7. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Adapted from: https://pinchofyum.com/chickpea-curry