When you’re in the mood for Thai and love the flavors of peanut and coconut, this is the perfect meal to light up the evening. Crispy tri-color bell peppers, hearty chickpeas complement this colorful show stopper. Add tofu for extra protein and texture. Don’t miss out on trying it just because you have never sprouted; simply substitute 2 cans of chickpeas.
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Why this recipe works
- The warm and hearty crunch of ultra healthy chickpeas gives this dish perfect nutrient balance!
- Peanuts and coconut combines so well in this recipe that you will want to make it over and over. I can tell you this one of my favorite all time recipes.
- So easy and fast to prepare and best of all clean-up is a breeze.
Ingredients in this recipe
- Sprouted Chickpeas (garbanzo beans) If you do not want to sprout chickpeas, feel free to substitute 2 cans of chickpeas.
- Olive Oil: contains large amounts of antioxidants and anti-inflammatory properties. In addition it may help protect against heart disease and prevent strokes. You can also substitute any oil of choice and coconut oil is another popular choice that will work great with this recipe.
- Onion: sweet or yellow will work just fine
- Red Bell Peppers
- Spinach: a superfood and excellent source of iron, vitamin A and omega-3
- Carrots: you can slice or chop fresh ones. You can also use baby carrots or frozen.
- Garlic Powder: feel free to use fresh garlic but when in a hurry powder works well. Although garlic is small, its effects are large. It is a valuable source of Vitamins B and C, iron, copper, potassium, selenium and manganese. Highly nutritious and used as a dietary supplement for a variety of human conditions such as combating the common cold and promoting heart health.
- Ginger: fresh or powder can be used. Ginger is a warm, spicy and pepper taste with a sharp pungent aroma and zesty bit. A little will go a long way. It will mellow when cooked, but will turn bitter if burned. In addition to being a unique plant it contains many health benefits.
- Red Curry Paste: a rich and smooth blend of dried red chilies, cilantro, coriander, garlic, shallots, cumin, kaffir lime, white peppercorn, lemongrass, galangal, salt and sometimes shrimp paste. Red curry is known to be one of the hottest. I prefer the Thai Kitchen brand red curry paste
- Peanut Butter
- Curry Powder: popular in Indian curries. Curry has a rich robust flavor and is a blend of herbs and spices like chili peppers, cumin, curry leaf, cardamom and gets it bright yellow color from its primary ingredient of turmeric.
- Soy Sauce: choose from low-sodium, tamari, coconut aminos and liquid aminos. Tamari contain soybean, and is closest flavor to soy sauce. Coconut aminos made from sap of coconut blossoms is a good substitute for vegans and gluten and soy friendly or those following the Paleo diet. Liquid aminos is also gluten free, vegan friendly and the sweetest of all and less salty.
- Coconut Milk: a rich creamy substance extracted from the flesh of the mature coconut. It has a sweet floral, nutty flavor which adds an interesting dimension to dishes. It is often associated with Thai and Southeast Asian cuisine.
- Salt
- Black Pepper
How to make this recipe
- Cut and chop all vegetables
2. In a large pot add 2 tab oil and cook onions over medium high heat for about 3 minutes until slightly translucent and slightly tender.
3. Add bell peppers, carrots, mushrooms and cook for 4-5 minutes, stirring occasionally, until almost tender. If using kale instead of spinach add that this time.
4. While veggies are cooking added ginger, garlic powder, salt, pepper, curry powder, red chili paste mixing all ingredients well.
5. Next, add coconut cream, coconut milk, peanut butter and soy sauce. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente.
6. Lastly, add spinach, sprouted garbanzos (chickpeas) and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
7. Serve over rice and enjoy!
FAQ and expert tips
This recipe works equally as well if you add tofu for an extra kick of protein.
If you do not wish to cook sprouted chickpeas and retain its raw quality, toss at the very end just prior to serving.
Check out my other delicious and unique curries
Perfect Thai coconut peanut curry with spouted Chickpeas (Garbanzo beans)
Equipment
- large pot/dutch oven
Ingredients
- 2 cups dry Jasmine rice any rice of choice can substitute, even cauliflower rice
- 2 cups sprouted chickpeas (garbanzo beans substitute 2 15 oz, cans of chickpeas
- 2 tbsp olive oil oil of choice such as coconut, peanut
- 1 large onion diced
- 4 medium bell peppers can mix red, yellow, orange, green for colorful contrast
- 3 cups spinach or kale lightly packed and chopped
- 1 cup carrots chopped or shredded
- 2 cloves garlic fresh minced or paste, 2 tsp garlic powder
- 2 tsp ginger fresh minced or paste, 1 tbsp powder
- 2-3 tbsp red curry paste 2 tbsp will supply light heat, this can also vary according to brand of paste
- ¾ cup peanut butter creamy
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 13.5 oz. can coconut milk
- 1 13.5 oz. can coconut cream
- salt to taste
- ½ cup peanuts optional garnish: salted and chopped
- fresh cilantro optional garnish, fine chop
Instructions
- Cut and chop all vegetables
- In a large pot add 2 tab oil and cook onions over mediumhigh heat for about 3 minutes until slightly translucent and slightly tender.
- Add bell peppers,carrots, mushrooms, and kale. Cook for 4-5 minutes, stirring occasionally,until almost tender.
- While veggies are cooking added ginger, garlic powder,salt, pepper, curry powder, red chili paste mixing all ingredients well.
- Next, add coconut cream, coconut milk, peanut butter and soy sauce. Bring to a boil, reduce to medium, stirring occasionally and continue cooking for 3 more minutes or until desired tenderness is reached. I like my veggies el dente.
- Lastly, add spinach, if you did not opt for kale,sprouted chickpeas (garbanzo beans) and continue cooking until spinach is slightly wilted, approximately 2 minutes more.
- Serve over rice and enjoy!
Alicia R
I can’t believe how decadent this curry is. I couldn’t wait to make this recipe as I love peanut and coconut but never thought about mixing the two in a curry. I am sold. It is the best. Trust me
Julie
Thank you…this truly is a yummy curry. I make it often.