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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

581 calories; 22.8 g total fat; 0 mg cholesterol; 1078 mg sodium. 79.3 g carbohydrates; 16.4 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2013
Yum! Even my picky husband liked this. I only had one can of chickpeas so added some carrot chunks that I had lightly steamed. I also followed other reviewers' suggestions and added a teaspoon of red curry powder. Served with brown rice. Will definitely make this again. Read More
(4)

Most helpful critical review

Rating: 3 stars
06/18/2012
The recipe said Curry but there was no curry paste or powder called for in the directions. So I added it. It tasted very good Read More
(5)
32 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/10/2013
Yum! Even my picky husband liked this. I only had one can of chickpeas so added some carrot chunks that I had lightly steamed. I also followed other reviewers' suggestions and added a teaspoon of red curry powder. Served with brown rice. Will definitely make this again. Read More
(4)
Rating: 3 stars
06/17/2012
The recipe said Curry but there was no curry paste or powder called for in the directions. So I added it. It tasted very good Read More
(5)
Rating: 5 stars
06/21/2013
I changed the recipe to what I had on hand. I used soy milk but added coconut and used crushed tomatoes. This was delicious! I'll be making it again. Hopefully next time I'll be able to use diced tomatoes! Read More
(4)
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Rating: 4 stars
12/10/2013
Yum! Even my picky husband liked this. I only had one can of chickpeas so added some carrot chunks that I had lightly steamed. I also followed other reviewers' suggestions and added a teaspoon of red curry powder. Served with brown rice. Will definitely make this again. Read More
(4)
Rating: 3 stars
04/30/2014
I found it interesting that it's called a curry dish but had no curry in it so I added two teaspoons to this recipe. I also found it a bit bland so I tripled the amount of cayenne pepper. The result? A curry dish that tasted legit! Read More
(3)
Rating: 5 stars
08/30/2012
I loved this recipe. It is my very favorite vegan meal since I started eating vegan 8 weeks ago. I only had one can chickpeas so I cubed some yellow squash and it was very good. My husband suggested potatoes too. I did use 2 cups coconut milk and a heaping 1/3 c peanut butter and still would have liked it to be a little more saucy but I will definitely make this many more times. Even my pickiest eater liked it. Read More
(2)
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Rating: 5 stars
02/16/2018
i changed the recipe to have curry and paprika in it. i would say to add a little less peanut butter. cuz it was a bit overpowering but it was still delicious!!! Read More
(1)
Rating: 5 stars
10/04/2016
Delicious and very quick! OK I already had the rice made. I was a little heavy-handed with the peanut butter because we like it. I added a scant teaspoon of curry and a quarter teaspoon of smoked chipotle. Served over brown rice. suggestion for planned-overs: Had 3/4 cup left over - put in a reheatable container added 1/3 c of rice 1/3 c of coconut milk mixed well and put in fridge for tomorrow's lunch. Made a really thick soup. Read More
(1)
Rating: 4 stars
05/09/2018
This was pretty good. I increased the ginger and cayenne a bit and added another 1-2T of peanut butter because we're peanut butter fiends. I love any recipe where the rice is the longest step. Saving this for busy weeknights in the future. Read More
(1)
Rating: 4 stars
06/13/2015
Really delicious. I only use about half of the coconut milk (lite version) and half of the tomatoes and it comes out great. Sometimes I add slices of smoked tofu. Yum. Read More
(1)