Peanut-Ginger Chickpea Curry |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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.
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