Peanut Chickpea Curry with Coconut Rice

A rich and creamy plant-based curry made with chickpeas and vegetables, served over fragrant coconut rice. Even meat lovers will clean their plates with this flavorful dish.

By @kalejunkie

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1.5 cups jasmine rice uncooked
• 14 oz coconut milk full fat
• 2 cups spinach fresh, chopped
• 0.5 cup cilantro chopped
• 0.5 cup peanuts salted, chopped
• 3 cloves garlic mashed
• 1 tbsp avocado oil
• 2 tbsp red curry paste
• 2 tbsp coconut sugar
• 14 oz coconut milk full fat
• 2 tbsp soy sauce or coconut aminos for gf
• 2 tbsp peanut butter creamy
• 14 oz chickpeas drained and rinsed
• 0 peanuts chopped, for garnish
• 0 chili crisp for garnish
• 0 cilantro chopped, for garnish

Instructions

1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. Add the rinsed jasmine rice and 14-oz can of coconut milk to a small pot. Stir well before bringing it to a gentle boil.
3. Reduce heat to low, cover, and cook until the liquid is absorbed, about 15-17 minutes. Fluff the rice and set aside.
4. Chop the spinach, cilantro, and peanuts. Mash the garlic cloves.
5. In a large skillet, heat avocado oil over medium heat. Add red curry paste and mashed garlic, stirring until fragrant.
6. Stir in the coconut sugar, 14-oz can of coconut milk, soy sauce, and peanut butter. Mix well.
7. Add the chickpeas, spinach, and cilantro to the skillet, mixing until the spinach is wilted.
8. Remove from heat and serve the curry over the coconut rice. Garnish with chopped peanuts, chili crisp, and chopped cilantro.