Peanut Chickpea Curry with Coconut Rice
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!
Cooking this Peanut Chickpea Curry with Coconut Rice has been one of my favorite ways to enjoy a comforting yet nutritious meal. The key to the rich flavor is balancing the creamy peanut butter with the spiciness of the red curry paste and the sweetness of coconut sugar. I always make sure to rinse the jasmine rice thoroughly before cooking it in full-fat coconut milk, which infuses it with a subtle sweetness and rich aroma that pairs perfectly with the curry. When making the chickpea curry, be patient while sautéing the garlic and curry paste — this step really helps develop the depth of flavor. Also, using coconut aminos instead of soy sauce is a great gluten-free option that adds a nice umami kick. I recommend chopping fresh spinach and cilantro just before adding them to keep their vibrant color and texture. The chopped salted peanuts on top add a delightful crunch that contrasts nicely with the creamy curry. For an extra touch of heat and flavor, I often sprinkle homemade chili crunch over the dish. It’s super easy to make and adds a spicy, garlicky crunch that elevates the entire meal. This recipe is perfect for meal prep too. It reheats well, and the flavors intensify after a day in the refrigerator. I usually prepare a large batch and enjoy it throughout the week, paired with steamed greens or a simple cucumber salad for freshness. Whether you are vegan or just looking for a comforting, plant-based dinner, this Peanut Chickpea Curry with Coconut Rice is a must-try. It’s filling, flavorful, and uses pantry staples that you probably already have on hand.