PEANUT-GINGER CHICKPEA CURRY

Peanut-Ginger Chickpea Curry image

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.

Provided by HahnSolo

Categories Main Dish Recipes Curries Vegetarian

Time 30m

Yield 6

Number Of Ingredients 10

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Ingredients

1 ½ 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
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon cayenne pepper, or to taste
1 (28 ounce) can diced tomatoes, drained
1 teaspoon salt

Steps:

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.
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.

Nutrition Facts : Calories 581 calories, Carbohydrate 79.3 g, Fat 22.8 g, Fiber 9.3 g, Protein 16.4 g, SaturatedFat 14.1 g, Sodium 1078.3 mg, Sugar 4.6 g