Peanut Chickpea Curry with Coconut Rice

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!

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?

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.

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.

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