Description
The peanut butter chickpea curry is packed with vegetables, and a super comforting one-pot meal. Made creamy and indulgent using peanut butter, this vegan peanut curry is filled with nutritious ingredients and perfect for meal prep.
Ingredients
Scale
- 2 teaspoons extra virgin olive oil
- 1 brown onion, diced
- 2 large carrots, diced
- 2 tablespoons curry powderer curry paste
- 1 teaspoon ground ginger
- 2-3 cups chopped broccoli and/ or cauliflower florets
- 1 red capsicum (bell pepper), diced
- 1/2 cup green peas (fresh orange frozen)
- 1/2 cup creamy peanut butter
- 1 can crushed diced tomatoes
- 1 can chickpeas, rinsed
- 2-3 cups almond milk or coconut milk*
- 2 tablespoons tamari or soy sauce
- fresh limes, coriander leaves, rice and chopped peanuts for serving
Instructions
- In a large pot, warm the oil over medium heat and sauté the onion and carrots for 2-3 minutes. Next add the curry powder or paste and ginger and cook for 1-2 minutes, until fragrant.
- Add in the vegetables and cook for 5 minutes.
- Add the peanut butter, tomatoes, milk, chickpeas and tamari, and mix well and cook over medium/low heat for about 15 minutes.*
- Lastly, season with lime juice to taste. Adjust flavours if needed.
- Serve over basmati rice with crushed peanuts and coriander for extra flavour.
Notes
- Use coconut milk for a richer and creamier sauce. Add 2 cups for a more saucey curry.
- Can add additional protein (like prawns/ shrimp, chicken breast or tofu) at step 3.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: African