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One-Pan, Speedy Thai Peanut Chickpea Curry
This is an EXCLUSIVE recipe from Zena Kamgaing's cookbook, 'Dinner Time'; Deeply Delicious Meals in 15, 30, 45 and 60 minutes. Zena is a fantastic food writer + content creator behind @zenaskitchen
"This is the ultimate curry in a hurry, made with just a handful of store cupboard staples, in one pan and in just 15 minutes. It's got everything: warmth from the spices, richness from the peanut butter and coconut milk and freshness from a final hit of lime and spinach. It's comforting but not heavy, simple but packed with flavour – an easy fix for when you want a deeply satisfying dinner, fast" - Zena
Ingredients
1 jar Queen Chickpeas - with their bean stock
1 x 400g tin of good-quality coconut milk (ideally 70% or more coconut extract)
100g smooth natural peanut butter
1 tbsp good-quality Thai red curry paste
1 tbsp mild curry powder
1 tbsp light soy sauce
1 tsp sugar
200ml boiling water
200g baby spinach
½ lime, juice
To serve
Cooked rice and/or warmed flatbreads
Roasted peanuts, finely chopped (optional)
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Directions
Place the chickpeas, coconut milk, peanut butter, curry paste, curry powder, soy sauce and sugar in a medium saucepan and set it over a high heat.
Stir in the boiling water and bring the liquid to a simmer, stirring frequently to prevent the curry sauce sticking. Reduce the heat to medium-high and cook, again stirring frequently, for 5 minutes.
Add the baby spinach and lime juice, stirring until the spinach has wilted, then season with salt and pepper.
Serve the curry in bowls with rice and/or flatbreads, and if you want some crunch, scatter over a few roasted peanuts.
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