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A white bowl filled with chickpea curry on a bed of rice, garnished with fresh cilantro and chili flakes. A spoon rests inside the bowl. A second bowl of curry is partially visible, alongside a sprig of cilantro and a green cloth.
  • Dairy Free
  • Gluten Free
  • Nut Free
  • Refined Sugar Free
  • Vegan

5 from 4 votes
Home | Recipe | Dinner

Peanut Chickpea Curry with Coconut Rice

Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Protein 12g
Carbs 67g
Fats 18g
This warm and hearty Peanut Chickpea Curry with Coconut Rice is a cozy and comforting dish that is perfect for keeping you warm during those cold winter months! It's made from tender stewed chickpeas, a variety of spices, heaps of fresh cilantro, and is paired with a creamy coconut rice for the ultimate vegan-friendly, protein-packed meal!

Recipe by:

Nicole Modic

September 5, 2025
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    This warm and hearty Peanut Chickpea Curry with Coconut Rice is a cozy and comforting dish that is perfect for keeping you warm during those cold winter months! It’s made from tender stewed chickpeas, a variety of spices, heaps of fresh cilantro, and is paired with a creamy coconut rice for the ultimate vegan-friendly, protein-packed meal!

    A white bowl filled with chickpea curry on a bed of rice, garnished with fresh cilantro and chili flakes. A spoon rests inside the bowl. A second bowl of curry is partially visible, alongside a sprig of cilantro and a green cloth.

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    If there is one cuisine that I have a hard time creating recipes around, it’s Indian. Admittedly, it’s just not a cuisine that I have a lot of experience with. Growing up, we didn’t eat much Indian food, and even now, it’s not a cuisine that I tend to seek out. But, it’s 2025, and one of my goals for this year is to branch out and try new foods. So this year, I’ve made it my mission to not only eat more Indian food, but also learn to cook more Indian food!

    Now, take this with a grain of salt: I am not claiming that this is a traditional Indian recipe. Traditional chole bhature (aka chickpea curry) is a labor of love, and is a recipe that is staple to northern India. My version pays homage to the classic recipe, but with a Kalejunkie twist!

    The curry is made from a variety of healthy ingredients: tender chickpeas, creamy peanut butter, rich curry sauce, and heaps of fresh, green cilantro and spinach. Plus, it’s served over a creamy coconut rice that will truly become your new favorite pantry staple. This recipe is so simple – all you have to do is simmer the curry ingredients together until they’re thick and creamy, and prepare the coconut rice by cooking the rice in coconut milk until it’s fluffy. Oh, and since this is an Indian-inspired recipe, I’d be remiss if I didn’t mention a key step to making this recipe – RINSE YOUR RICE!

    Traditional Indian grandmothers insist that you MUST rinse your rice before cooking it. By rinsing it, it helps to remove the excess starches, making the rice lighter and fluffier. What could be better than that?

    A top view of various ingredients on a kitchen counter, including chickpeas, spinach, rice, peanuts, cilantro, oil, and spices. A small knife rests on a wooden cutting board surrounded by these items.
    To make this curry, you’ll need chickpeas, avocado oil, red curry paste, garlic, coconut sugar, coconut milk, peanut butter, soy sauce, spinach, cilantro, jasmine rice, and optional garnishes (chopped peanuts, cilantro, chili crunch).
    A person pours coconut milk into a pot containing rice. Surrounding the pot are bowls of spinach, chickpeas, fresh herbs, almonds, and various spices on a textured surface. A knife rests on a cutting board with more herbs.
    Prepare the rice by washing it thoroughly and adding it to a saucepan, on the stove, alongside the coconut milk. Bring them to a boil, then cover, reduce the heat to low, and cook for 15-17 minutes.

    What You Need to Make This Indian-Inspired Chickpea Curry

    • Chickpeas: One of the best parts about this recipe is that it’s cheap and easy to make, thanks to the chickpeas. Chickpeas are an excellent source of plant-based protein – oh, and you can also save the water from the chickpea can and use it as an egg replacement (also known as Aquafaba!)
    • Avocado Oil: I like using avocado oil, but olive oil or coconut oil also work well. Pick your favorite better-for-you oil and use it in this recipe!
    • Red Curry Paste: Red curry paste is essential for any curry recipe, and this one is no exception!
    • Garlic: I like using fresh garlic, whenever possible. It adds the best flavor to any recipe!
    • Coconut Sugar: Coconut sugar adds just the right amount of sweetness to balance out the spicy, salty flavor of the curry.
    • Coconut Milk: Coconut milk is smooth and creamy, and adds a delicious, creamy, coconut flavor to the rice! It’s a classic ingredient in Indian cooking and tastes perfect in this recipe.
    • Peanut Butter: Peanut butter adds a rich, salty flavor to this curry. I recommend using creamy peanut butter!
    • Soy Sauce: If you want to keep this curry gluten-free, be sure to use tamari or coconut aminos. If not, traditional soy sauce works well!
    • Spinach: You can use fresh or frozen spinach in this recipe. I recommend using fresh, however if you decide to use frozen, be sure to thaw it completely
    • Cilantro: Feel free to pack the cilantro in this recipe – not only is it filled with vitamins and minerals, but it also adds a delicious, herby flavor to this recipe. I like to add it into the curry AND add it as a garnish on top.
    • Jasmine Rice: Jasmine rice is a long-grain rice that pairs perfectly with the curry. You can also opt to use Basmati rice, if you prefer. As always, use what you have!
    • Garnishes: These are optional, but I love garnishing this curry with chopped salted peanuts, chili crunch (you can make your own with my recipe!), or more fresh cilantro.
    A hand pours coconut milk from a jar into a pot containing a rich red curry sauce. Surrounding the pot are bowls of peanuts, chickpeas, and sauce, with fresh herbs on a cutting board.
    Prepare the curry by heating a pan on the stove and adding in the olive oil. Add in the garlic and red curry paste and stir to combine, then add in the coconut sugar, coconut milk, soy sauce (or coconut aminos), and peanut butter. Mix them well until they’re fully combined.

    How to Make This Vegetarian-Friendly Dinner

    To make this dish, start by preparing the rice. Rinse the rice thoroughly and add it to a small pot, on the stove, over medium-high heat, alongside the coconut milk. Stir the rice and coconut together, then bring the mixture to a gentle boil. Once the rice is boiling, place the cover on the pot, reduce the heat to low, then allow it to cook for 15-17 minutes, until all of the liquid has been absorbed by the rice. Fluff the rice, then set it aside.

    Next, prepare the chickpea curry by chopping the spinach, cilantro, and peanuts, and setting them aside. Then, mash the garlic. Heat a pan, on the stove, over medium heat, and add in the olive oil. Once the oil is hot, add in the garlic and red curry paste. Stir them well, then add in the coconut sugar, coconut milk, soy sauce (or coconut aminos), and peanut butter. Mix them well until they’re fully combined.

    A pot of creamy curry soup with chickpeas and chopped spinach, stirred with a wooden spoon. Fresh cilantro and chopped spinach are visible on a cutting board nearby. A bowl of spinach and scattered ingredients can be seen in the background.
    Then, add the drained and rinsed chickpeas, as well as the chopped spinach and cilantro, to the pan and stir them until the spinach is wilted.
    A bowl of creamy chickpea curry garnished with fresh cilantro and chopped nuts, served over white rice. A spoon rests in the bowl, ready for serving. The dish features vibrant red spices and a rich, aromatic sauce.
    Add a scoop of the rice to a plate, then top with the chickpea curry. Garnish with chopped cilantro, chopped peanuts, and chili crisp, if desired, then serve and enjoy!

    Then, add the drained and rinsed chickpeas, as well as the chopped spinach and cilantro, to the pan and stir them until the spinach is wilted. Once the spinach has wilted, remove it from the heat. Plate a spoonful of the coconut rice, then pour a spoonful of the chickpea curry on top. Garnish with crushed peanuts, chili crisp, and more cilantro, if desired, then serve and enjoy!

    If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

    ** Photography by Tanya Pilgrim
    A white bowl filled with chickpea curry on a bed of rice, garnished with fresh cilantro and chili flakes. A spoon rests inside the bowl. A second bowl of curry is partially visible, alongside a sprig of cilantro and a green cloth.

    Home | Recipe | Dinner

    5 from 4 votes

    Peanut Chickpea Curry with Coconut Rice

    • Dairy Free
    • Gluten Free
    • Nut Free
    • Refined Sugar Free
    • Vegan
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    This warm and hearty Peanut Chickpea Curry with Coconut Rice is a cozy and comforting dish that is perfect for keeping you warm during those cold winter months! It's made from tender stewed chickpeas, a variety of spices, heaps of fresh cilantro, and is paired with a creamy coconut rice for the ultimate vegan-friendly, protein-packed meal!
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    Servings: 4 Servings
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    Ingredients

    For the Chickpea Curry:1
    • 1 Tablespoon Avocado Oil
    • 2 Tablespoons Red Curry Paste
    • 3 Cloves Garlic, mashed
    • 2 Tablespoons Coconut Sugar
    • 1 14 Ounce Can Full-Fat Coconut Milk
    • 2 Tablespoons Creamy Peanut Butter
    • 2 Tablespoons Soy Sauce or Coconut Aminos
    • 1 14 Ounce Can Chickpeas, drained and rinsed
    • 2 Cups Fresh Spinach, chopped
    • ½ Cup Cilantro, chopped
    • ½ Cup Salted Peanuts, chopped
    For the Coconut Rice:
    • 1 ½ Cups Jasmine Rice, rinsed well
    • 1 14 Ounce Can Full-Fat Coconut Milk
    For Garnishing:
    • Salted Peanuts, chopped
    • Fresh Cilantro, chopped
    • Chili Crunch, use this recipe to make your own!

    Instructions 

    1. To make this dish, start by preparing the rice. Rinse the rice thoroughly and add it to a small pot, on the stove, over medium-high heat, alongside the coconut milk.
    2. Stir the rice and coconut together, then bring the mixture to a gentle boil.
    3. Once the rice is boiling, place the cover on the pot, reduce the heat to low, then allow it to cook for 15-17 minutes, until all of the liquid has been absorbed by the rice. Fluff the rice, then set it aside.
    4. Next, prepare the chickpea curry by chopping the spinach, cilantro, and peanuts, and setting them aside. Then, mash the garlic.
    5. Heat a pan, on the stove, over medium heat, and add in the olive oil. Once the oil is hot, add in the garlic and red curry paste.
    6. Stir them well, then add in the coconut sugar, coconut milk, soy sauce (or coconut aminos), and peanut butter. Mix them well until they're fully combined.
    7. Then, add the drained and rinsed chickpeas, as well as the chopped spinach and cilantro, to the pan and stir them until the spinach is wilted.
    8. Once the spinach has wilted, remove it from the heat.
    9. Plate a spoonful of the coconut rice, then pour a spoonful of the chickpea curry on top. Garnish with crushed peanuts, chili crisp, and more cilantro, if desired, then serve and enjoy!

    Recipe In Action

    Nutrition Hide Nutrition
    Calories: 472kcalCarbohydrates: 67gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 131mgPotassium: 288mgFiber: 3gSugar: 6gVitamin A: 1316IUVitamin C: 2mgCalcium: 58mgIron: 1mg
    Hey I’m Nicole!

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    What others are saying

    1. Maren
      February 28, 2025

      5 stars
      Just finished dinner after cooking this recipe and we’re happy to say it was delicious! We couldn’t find red curry paste so we went with yellow (Thai Kitchen brand) and it was great. We made the linked chili crunch recipe to go with it and my husband loved it. The added texture of the peanuts on top was perfect.

      Reply
    2. Jessica
      March 5, 2025

      5 stars
      Delicious and super easy to make! We ate it with steamed broccoli. Will definitely make again 😁

      Reply
    3. Ann
      March 16, 2025

      Absolutely love this quick easy flavourful recipe.

      Reply
      1. kalejunkie
        March 31, 2025

        I am so happy to hear that, Ann! Thank you for your review!

    4. Cathy
      April 16, 2025

      5 stars
      Everyone said they’d like it added to the regular rotation! I was concerned about not adding more liquid to the rice, I added one cup of water and a dash of salt in addition to the can of coconut milk. Made that in the rice cooker and it turned out perfectly. We served it with roasted broccoli.

      Reply
    5. Linda Burkly
      June 26, 2025

      5 stars
      I made this for my daughter, who is vegan. She absolutely loved it!! I will make it again. I also loved it and I am not vegan. I made the Chili Crunch and it was a big hit. Thank you for all your recipes. I made a few already.

      Reply
      1. kalejunkie
        July 1, 2025

        I am so happy to hear that, Linda! Thank you so much for making this recipe and for your review!

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