# Peanut Chickpea Curry with Coconut Rice

This peanut chickpea curry with coconut rice is thick and creamy, loaded with tons of veggies, and big on flavor; it comes together in one pan in under 20 minutes.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Add 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. Chop the spinach, cilantro, and peanuts, and mash the garlic.
3. In 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.
4. Add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
5. Remove from the heat.
6. Serve over coconut rice.
7. Garnish with crushed peanuts, chili crisp and cilantro.

## Equipment

- large skillet
- small pot

## Source

- Original video: https://www.facebook.com/share/r/1H5MDLAswP/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/4cc40087-c3f9-406e-bac0-8b37fee3cfac
- Extracted: 2025-02-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt