Peanut-Ginger Chickpea Curry Recipe

Name: Peanut-Ginger Chickpea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Bring the rice and water to a boil in a saucepan.
2
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
3
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.
4
Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes.
5
Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes.
6
Season with salt.
7
Serve with the rice.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups white rice, 3 cups water, 1 (14 ounce) can coconut milk, 5 tablespoons peanut butter, and more.

Yes, Peanut-Ginger Chickpea Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut-Ginger Chickpea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions