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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!
Ingredients
1 tbsp coconut oil or neutral oil
1 onion, roughly chopped 3 garlic cloves, grated A thumb-sized piece ginger, grated1 tsp dried chilli powder (optional)
1 tsp ground cumin2 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 milk1 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 suggestionsWhite or brown rice
Greek or natural yogurt (or plant-based alternative)
Warm naans or flat breads Mango chutney SubstitutionsSweet potato - squash or pumpkin
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Directions
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.
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.
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.
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.
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.