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Peanut-Ginger Chickpea Curry Recipe

Recipe by: HahnSolo

"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."

Directions
Ingredients
Nutrition

Directions

Prep5 m
Cook25 m
Ready In30 m

1Bring 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.
2Meanwhile, 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.

Ingredients

6 servings
581 cals

1 1/2 cups white rice
3 cups water
1 (14 ounce) can coconut milk
5 tablespoons peanut butter
2 (14.5 ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 teaspoons ground ginger, or to taste
1/8 teaspoon ground cinnamon, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 (28 ounce) can diced tomatoes, drained
1 teaspoon salt

Nutrition

Amount per serving ( 5 total)

Calories:

581

29%
Fat:

22.8

35%
Carbs:

79.3

26%
Protein:

16.4

33%
Cholesterol:

0

0%

Based on a 2,000 calorie diet

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