Description
Made with chickpeas, peanuts, and spinach, this recipe is loaded with protein and vitamin C! I added some chili crisp oil to the top for an extra punch of heat. Served over coconut rice, this dish is creamy, savory, and filling.
Ingredients
Scale
- 1 Tbsp extra virgin olive oil or coconut oil
- 1 (14 oz.) can chickpeas (drained and rinsed)
- 2 Tbsp red curry paste
- 2 Tbsp raw cane sugar
- 3 cloves garlic smashed and diced
- 1 (14 oz.) can full-fat coconut milk
- 2 Tbsp natural peanut butter
- 2 Tbsp liquid aminos
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup cilantro, chopped
- 1/2 cup peanuts, roughly chopped
Coconut Rice:
- 1 1/2 cups basmati rice
- 1 (14 oz.) can full-fat coconut milk
Garnish with chili crisp oil, minced cilantro, and crushed peanuts
Instructions
- Add rice to a small pot along with coconut milk.
- Stir, then bring to a gentle boil. Turn heat to low, cover, and cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
- Next, chop the spinach, cilantro, and peanuts, and mash the garlic.
- Add the oil to a large skillet over medium heat. Once hot, add the curry and garlic.
- Stir, then add the cane sugar, coconut milk, soy sauce, and peanut butter, mixing well.
- Add the chickpeas, spinach, and cilantro, mixing until the spinach is wilted.
- Remove from the heat. Serve over coconut rice.
- Garnish with crushed peanuts, chili crisp, and cilantro.
- Enjoy!
Notes
This is my favorite red curry paste.