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Peanut Butter & Chickpea Curry

Serves 4

Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 2 small red onions, diced
  • 2x 400g tins chickpeas, drained
  • 4 tbsp peanut butter
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Pinch chilli flakes
  • 1/2 tsp ground coriander
  • 1 tsp veg stock powder
  • 1 x tin coconut milk
  • 1 x tin chopped tomatoes
  • 2 large handfuls spinach
  • Jumbo peanuts, unsalted
  • Salt and pepper

Method

  1. Heat a pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt and pepper. Cook down for a couple minutes.
  2. Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple minutes.
  3. Add the tinned tomatoes, coconut milk and the veg stock powder and mix well.
  4. Bring to a boil and then reduce to a low heat for 15 minutes (lid off) making sure to give it a stir ever 5 minutes.
  5. Stir in the spinach and cook for a further 5 minutes (or to your desired consistency).
  6. Meanwhile dry fry a handful of the jumbo peanuts until lightly browned to serve on top.

Top Tip: Serve by topping the curry with jumbo peanuts and some fresh coriander.

Per 100g Calories: 135, Carbohydrates: 8.0g, Sugars: 2.3g, Fat: 8.7g, Saturates: 3.8g, Protein: 4.8g, Salt: 0.18g

Recipe from: Healthy Living James www.healthylivingjames.co.uk Instagram and Facebook @healthylivingjames

January 2018 (Issue 34) Vegan Life Magazine

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