Peanut Butter Chickpea Curry

Name: Peanut Butter Chickpea Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: ▢ 100 g sugar snap peas trimmed; ▢ 1 tablespoon oil; ▢ 2 mild red chillis finely chopped; ▢ 2 cloves garlic minced; ▢ 3 spring onions chopped; ▢ 1/2 red pepper cut into strips; ▢ 1/2 green pepper cut into strips; ▢ 100 g white mushrooms diced; ▢ 1/2 teaspoon ground cumin; ▢ 200 g tinned tomatoes half a tin; ▢ 1 x 400g tin chickpeas 240g when drained, drained; ▢ 150 ml vegetable stock; ▢ 2 tablespoon smooth peanut butter heaped; ▢ 1 tablespoon freshly squeezed lemon juice; ▢ 3 tablespoon fresh coriander chopped, plus more for garnish; ▢ Brown rice to serve

by Becca

2 -3

30 min

Peanut butter in a vegetarian curry - weird, or totally normal, what do you think? I’m in the ‘normal’ camp - it just works so well that it’d be cruel to say that it’s anything short of wonderful.

I actually didn’t like peanut butter as a child, and I’ve only recently come to appreciate it. I know, I was a terrible child - no peanut butter sandwiches for me. In fact, even now, I have some slight issues with it. It can be a bit claggy (you know how it sticks to the roof of your mouth, and gets all in between your teeth? I hate that) - so, turning it into a sauce is the perfect way to combat this! All of the delicious, rich flavour, but none of the stickiness. A squeeze of lemon and plenty of fresh coriander also help to cut through the heaviness.

Peanut Butter Chickpea Curry

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Recipe details

Yield 2 -3
Time spent: Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min

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Ingredients

▢ 100 g sugar snap peas trimmed
▢ 1 tablespoon oil
▢ 2 mild red chillis finely chopped
▢ 2 cloves garlic minced
▢ 3 spring onions chopped
▢ 1/2 red pepper cut into strips
▢ 1/2 green pepper cut into strips
▢ 100 g white mushrooms diced
▢ 1/2 teaspoon ground cumin
▢ 200 g tinned tomatoes half a tin
▢ 1 x 400g tin chickpeas 240g when drained, drained
▢ 150 ml vegetable stock
▢ 2 tablespoon smooth peanut butter heaped
▢ 1 tablespoon freshly squeezed lemon juice
▢ 3 tablespoon fresh coriander chopped, plus more for garnish
▢ Brown rice to serve

Instructions

Parboil the sugar snap peas for a few minutes, until just tender. Drain and set aside.
Heat the oil in a large, deep frying pan or wok, and add the chilli, garlic and spring onions. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the parboiled sugar snap peas and strips of pepper, and cook for a further 2-3 minutes before adding the mushrooms. Cook for another 5 minutes, until all the vegetables are tender.
Add the cumin, tomatoes, chickpeas, stock and peanut butter, and mix gently until the peanut butter has completely melted into the liquid. Simmer gently for 5-10 more minutes, until the chickpeas are hot.
Add the lemon juice and chopped coriander, and mix well. Serve with rice, topped with more fresh coriander.

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