Indian-inspired Peanut Chickpea Curry with Coconut Rice Comi

• servings: Makes 4 servings 1 to av
• total time: 16 minutes

Ingredients

Therefore even the meat lovers in your life will crush this and want this over and over! The best part is that you can make this in 20 minutes, in one pan, so it's QUICK!

2 to red curry paste

3 cloves garlic, mashed

2 to coconut sugar

114-oz can full fat coconut milk

2 to creamy peanut butter

2 to soy sauce (or coconut aminos for gf)

114-oz can chickpeas, drained and rinsed

2 cups fresh spinach, chopped

1/2 cup cilantro, chopped

1/2 cup salted peanuts, chopped

Coconut rice

11/2 cups uncooked jasmine rice, rinsed well

114-oz can full fat coconut milk

Garnish: chopped peanuts, chili crisp and chopped cilantro

Directions

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. Next, chop the spinach, cilantro, and peanuts, and mash the garlic. In a large skillet over medium heat, add the oil. Once hot, add the curry and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well. Then 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!