Peanut Butter Chickpea Curry Vegan Recipe
Peanut Butter Chickpeas and Curry: A vegan delight with chickpeas, peanut butter, and aromatic spices. A healthy and flavorful plant based meal for any occasion.
Ingredients
- 1 19oz can chickpeas, rinsed and drained
- 1 19oz can crushed tomatoes
- 1 small red onion, finely diced
- 1 tbsp grated ginger
- 2-3 cloves garlic, minced
- 3 cups spinach
- 2 tbsp all natural peanut butter
- 1 19oz can full fat coconut milk
- 1 tbsp curry powder
- 1 tbsp garam masala
- hot chili powder, salt and pepper to taste
Toppings
- fresh chopped cilantro
- juice of 1 lime to squeeze on top
Instructions
- In a pan on medium heat, add a little oil, and the diced onion. Cook for 2-3 mins or until fragrant.
- Add in garlic, ginger, and spices and continue stirring until lightly toasted about 1 min.
- Add in crushed tomatoes, coconut milk, chickpeas and peanut butter. Stir and simmer for 5-6 mins. Add the spinach and cook for another 1-2 minutes or until it wilts.
- Top with a garnish of fresh cilantro, and a squeeze of lemon juice, serve with rice or naan and enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 350kcal | Carbohydrates: 35g | Protein: 15g | Fat: 12.5g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Sodium: 250mg | Potassium: 500mg | Fiber: 6.5g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 75mg | Calcium: 30mg | Iron: 3mg
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