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. 4In a large skillet over medium heat, add oil. Once hot, add curry and garlic. Stir, then add coconut sugar, coconut milk, soy sauce, peanut butter, mixing well.
  5. 5In a large skillet over medium heat, add oil. Once hot, add curry and garlic. Stir, then add coconut sugar, coconut milk, soy sauce, peanut butter, mixing well.
  6. 6In a large skillet over medium heat, add oil. Once hot, add curry and garlic. Stir, then add coconut sugar, coconut milk, soy sauce, peanut butter, mixing well.
  7. 7Add chickpeas, spinach and cilantro, mixing until spinach is wilted.
  8. 8Add chickpeas, spinach and cilantro, mixing until spinach is wilted.
  9. 9Add chickpeas, spinach and cilantro, mixing until spinach is wilted.
  10. 10Remove from heat.
  11. 11Remove from heat.
  12. 12Remove from heat.
  13. 13Serve over coconut rice.
  14. 14Serve over coconut rice.
  15. 15Serve over coconut rice.
  16. 16Garnish with crushed peanuts, chili crisp and cilantro.
  17. 17Garnish with crushed peanuts, chili crisp and cilantro.
  18. 18Garnish 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
  • 3 cloves garlic
  • 3 cloves garlic
  • 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
  • 1 14-oz can chickpeas
  • 1 14-oz can chickpeas
  • 2 cups fresh spinach
  • 2 cups fresh spinach
  • 2 cups fresh spinach
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup salted peanuts
  • 0.5 cup salted peanuts
  • 0.5 cup salted peanuts
  • 1.5 cups uncooked jasmine rice
  • 1.5 cups uncooked jasmine rice
  • 1.5 cups uncooked jasmine rice
  • 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
  • 1 chili crisp
  • 1 chili crisp
  • 1 chili crisp
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro

Equipment

large skilletsmall pot