Name: Chickpea + Sweet Potato Peanut Butter Curry
Cook time: 40 min
Total time: 40 min
Yield: 3-4
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); White or brown rice; Greek or natural yogurt (or plant-based alternative); Warm naans or flat breads; Mango chutney; Sweet potato - squash or pumpkin

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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

bean-recipe-chickpea-sweet-potato-peanut-butter-curry-boldbeanco

Ve V D G

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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!

Feeds: 3-4

Takes: 40 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 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

Substations

Sweet potato - squash or pumpkin

Made with:
Queen Chickpeas

Directions

step 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.
step 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.
step 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.
step 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.
step 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.