Peanut Chickpea Curry with Coconut Rice

20 mins
Serves 4
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Directions

  1. 1Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
  2. 2Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
  3. 3Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
  4. 4Chop the spinach, cilantro, and peanuts, and mash the garlic.
  5. 5Chop the spinach, cilantro, and peanuts, and mash the garlic.
  6. 6Chop the spinach, cilantro, and peanuts, and mash the garlic.
  7. 7In a large skillet over medium heat, add the oil. Once hot, add the curry paste and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well.
  8. 8In a large skillet over medium heat, add the oil. Once hot, add the curry paste and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well.
  9. 9In a large skillet over medium heat, add the oil. Once hot, add the curry paste and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well.
  10. 10Add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
  11. 11Add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
  12. 12Add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
  13. 13Remove from the heat.
  14. 14Remove from the heat.
  15. 15Remove from the heat.
  16. 16Serve over coconut rice.
  17. 17Serve over coconut rice.
  18. 18Serve over coconut rice.
  19. 19Garnish with crushed peanuts, chili crisp and cilantro.
  20. 20Garnish with crushed peanuts, chili crisp and cilantro.
  21. 21Garnish with crushed peanuts, chili crisp and cilantro.

Ingredients

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

Equipment

large skilletsmall pot