Peanut Butter Chickpea Curry
Bursting with a fusion of savoury and nutty flavours, this Peanut Butter Chickpea Curry is a delight for your taste buds.
Ingredients
- 1 tbsp oil of choice
- 1 onion diced
- 4 cloves garlic minced
- 2 red chillies finely chopped
- 1 thumb sized piece ginger
- 3 tsp curry powder
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 2 tsp cumin
- 1-2 tsp brown sugar
- 1 400ml tin coconut milk full fat
- 400ml vegetable stock
- 1 bell pepper chopped into chunks
- 250 grams potato chopped into bitesize pieces
- 360 grams cooked chickpeas (1.5 tins)
- 1 tin chopped tomatoes
- 2-3 tbsp peanut butter
- Juice of 1 small lemon or lime
- Salt and pepper to taste
- 3 handfuls spinach
To serve
- Basmati rice
- Chopped peanuts
- Squeeze of lemon or lime
- Fresh coriander
- Chapati or vegan naans
Instructions
- Heat a large pan over a medium heat and add the oil. Once hot, add the onions and cook for a few minutes before adding the garlic, chilli and fresh ginger. Cook for 2 minutes until fragrant.
- Add the spices and cook for 2 minutes while stirring.
- Add the chopped tomatoes, sugar, vegetable stock, coconut milk and potatoes and bring to the boil, before reducing to simmer for 15 minutes, before adding in the peanut butter, peppers, chickpeas. Cook for a further 15-20 minutes or until the potatoes and peppers are cooked.
- Stir in the lemon or lime juice and the spinach. Taste test for salt. Serve and enjoy!