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!
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
- 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!
Calories: 472kcal | Carbohydrates: 67g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 131mg | Potassium: 288mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1316IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
