1

Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.

2

Next, chop the spinach, cilantro, and peanuts, and mash the garlic.

3

In a large skillet over medium heat, add the oil. Once hot, add the curry and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce, and peanut butter, mixing well.

4

Then add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.

5

Remove from the heat. Serve over coconut rice.

6

Garnish with crushed peanuts, chili crisp and cilantro. ENJOY!

Serving size: 1/4 of a recipe (15.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.