Peanut-Ginger Chickpea Curry

Quick to make and very filling! This is vegan-friendly and can be also be made gluten-free. I love the combination of peanut butter and coconut milk. You can easily double this recipe to make a larger quantity. For potlucks, I spread the cooked rice in a casserole dish and layer the curry on top.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 581 Calories

Ingredients

• 1 teaspoon salt
• 3 cups water
• 1 (14 ounce) can coconut milk
• 1 ½ cups white rice
• ⅛ teaspoon ground cinnamon, or to taste
• ⅛ teaspoon cayenne pepper, or to taste
• 1 (28 ounce) can diced tomatoes, drained
• 5 tablespoons peanut butter
• 2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 2 teaspoons ground ginger, or to taste

Recipe Instructions

Step 1

Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Step 2

Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.