Step 1

To make this dish, start by preparing the rice. Rinse the rice thoroughly and add it to a small pot, on the stove, over medium-high heat, alongside the coconut milk.

Step 2

Stir the rice and coconut together, then bring the mixture to a gentle boil.

Step 3

Once the rice is boiling, place the cover on the pot, reduce the heat to low, then allow it to cook for 15-17 minutes, until all of the liquid has been absorbed by the rice. Fluff the rice, then set it aside.

Step 4

Next, prepare the chickpea curry by chopping the spinach, cilantro, and peanuts, and setting them aside. Then, mash the garlic.

Step 5

Heat a pan, on the stove, over medium heat, and add in the olive oil. Once the oil is hot, add in the garlic and red curry paste.

Step 6

Stir them well, then add in the coconut sugar, coconut milk, soy sauce (or coconut aminos), and peanut butter. Mix them well until they're fully combined.

Step 7

Then, add the drained and rinsed chickpeas, as well as the chopped spinach and cilantro, to the pan and stir them until the spinach is wilted.

Step 8

Once the spinach has wilted, remove it from the heat.

Step 9

Plate a spoonful of the coconut rice, then pour a spoonful of the chickpea curry on top. Garnish with crushed peanuts, chili crisp, and more cilantro, if desired, then serve and enjoy!