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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.3 by 150 users.

Chickpea, Sweet Potato + Peanut Butter Curry

This recipe works well as a mild, creamy curry, so the addition of heat is optional depending on your spice preference.

Check out our Top 10 Chickpea recipes if you love this one!

Feeds: 3-4
Takes: 40 minutes
Ve V D G

Ingredients

1 tbsp coconut oil or neutral oil

1 onion, roughly chopped  3 garlic cloves, grated  A thumb-sized piece ginger, grated 

1 tsp dried chilli powder (optional)

1 tsp ground cumin 

2 tsp garam masala 

1 tsp ground turmeric  ½ tsp cinnamon  2 tbsp crunchy peanut butter  500g sweet potato, peeled and cut into chunks  400ml can coconut milk 

1 jar of Queen Chickpeas with their bean stock

100ml veg stock 200g fresh spinach  2 limes, the juice of 1/2 and the others reserved to serve as wedges  A small bunch of fresh coriander (roughly 10g), roughly chopped  Roasted peanuts or toasted flaked almonds, for garnish (optional)  Serving suggestions

White or brown rice

Greek or natural yogurt (or plant-based alternative)

Warm naans or flat breads  Mango chutney  Substitutions

Sweet potato - squash or pumpkin

Shop The Recipe

Queen Chickpeas
Queen Chickpeas
570g / Bold Pack (6) £22.00

Directions

1

Melt 1 tbsp of oil in a saucepan over a medium heat and soften the onion for roughly 8 minutes. Add the grated garlic and ginger and cook for 2 mins until fragrant.

2

Add the cumin, turmeric, garam masala, chilli powder and cinnamon with a splash of water and stir to create a paste. Cook everything for 1-2 minutes until fragrant.

3

Add the sweet potato chunks, the coconut milk and veg stock. Bring to the boil, reduce the heat and simmer, uncovered, for 25-30 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.

4

Stir in the peanut butter until it mellows into the sauce- if your peanut butter is thick, try mixing it in a bowl with a splash of water to loosen it into a runnier paste so it is easier to stir into the pot. Then, add the spinach and chickpeas, mix well to combine and simmer for 2-3 minutes or until the spinach has wilted - you may need to add the spinach in batches. Add the juice of 1/2 lime and most of the coriander, saving a handful for garnish..Check for seasoning - adding more lime juice if desired. The curry should eventually reach a creamy consistency.

5

Serve into bowls, top with the remaining coriander, a dollop of yogurt, mango chutney and the roasted nuts, if desired for some crunch. Serve with cooked rice and naans, if you like.

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