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Chickpea & Peanut Butter Curry

Writer's picture: Jo AndersonJo Anderson

Updated: 4 days ago

Suggested by Wendy Reid, adapted from a recipe from www.kaynutrition.com


This satisfying curry is delicious made with our freshly ground peanut butter, and keeps well in the fridge and freezer. The recipe makes quite a mild curry, so feel free to add more chilli if required!


Ingredients

  • 1 tbsp olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 tbsp curry powder

  • 1/2 tsp ground cumin

  • 1/2 tsp cumin seeds

  • 1/4 tsp chilli flakes

  • 2 medium sweet potatoes, peeled & cubed

  • 1 tin chopped tomatoes

  • 500ml vegetable stock (2 tsp bouillon in boiling water)

  • 3 tbsp peanut butter

  • 250g cooked chickpeas

  • 2 large handfuls of spinach, roughly chopped

  • fresh coriander, chopped (optional)

 

Method

  • In a large pan on medium-high heat, warm the olive oil

  • Add the onion and cook for 3-4 minutes until tender and translucent. Add the garlic and cook for a further 1-2 minutes

  • Add the curry powder, cumin and chilli flakes and cook for 30 seconds. Add the cubed sweet potatoes and stir to coat in the onion and spice mixture

  • Add the diced tomatoes, stock, peanut butter and chickpeas and stir to  combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork

  • Once cooked, add chopped spinach, stir to combine and cook for a further 1 to 2 minutes until wilted

  • If using, stir in the chopped coriander just prior to serving

 

Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of fresh coriander and chopped peanuts.




 


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