Chickpea Recipes, Curries, Stews + Bean Bowls, Vegan, Vegetarian -
Chickpea, Sweet Potato + Peanut Butter Curry
Chickpea + Sweet Potato Peanut Butter Curry
Rated 3.8 stars by 33 users
Servings
3-4
Cook Time
25 minutes
Ingredients
-
1 tbsp coconut oil or neutral oil
-
1 onion, roughly chopped
-
3 garlic cloves, grated
-
A thumb-sized piece ginger, grated
-
1 tsp ground cumin
-
1 tsp garam masala
-
1 tsp ground turmeric
-
½ tsp cinnamon
-
2 tbsp crunchy peanut butter
-
500g sweet potato, peeled and cut into chunks
-
1 x 400ml can full fat coconut milk
-
1 jar of Bold Bean Co Queen Chickpeas, drained
-
150ml veg stock
-
200g fresh spinach
-
2 limes, the juice of 1 and the other reserved to serve as wedges
-
A small bunch of fresh coriander (roughly 10g), roughly chopped
-
Roasted peanuts or toasted flaked almonds, for garnish (optional)
-
Cooked rice
-
Greek or natural yogurt
-
Warm naans or flat breads
-
Mango chutney
Serving suggestions
Directions
Melt 1 tbsp of coconut or neutral in a saucepan over a medium heat and soften the onion for roughly 8-10 minutes. Add the grated garlic cloves and ginger and cook for 1 minute until fragrant.
Add the cumin, turmeric, garam masala and cinnamon with a splash of water and stir to create a paste. Cook off for 2 minutes.
Add the sweet potato chunks, the coconut milk and veg stock. Bring to the boil, reduce the heat and simmer, uncovered, for 25 mins until the liquid has reduced right down and the starch has leached from the sweet potatoes to create a thick sauce. The potatoes should be soft.
Pour in the chickpeas and add the spinach and cook for a further 2-3 minutes until the spinach has wilted. Stir in the peanut butter mix well to combine. Add the juice of 1 lime and most of the coriander. Season with salt and pepper.
Serve into bowls, top with the remaining coriander, a dollop of yogurt and the roasted nuts, if desired for some crunch. Serve with cooked rice and naans, if you like.
