Chickpea Peanut Butter Curry

Name: Chickpea Peanut Butter Curry
Yield: 4 servings
Cuisine: British
Ingredients: 1 large garlic glove crushed or more according to taste; 1 thumb of ginger grated; 1 onion chopped; 480 g Tin chickpeas drained; 2 tbsp chunky peanut butter; 1 1/2 tbsp curry powder; 1 1/2 tsp ground cumin; 1 1/2 tsp ground coriander; 1 tsp paprika; 1 tsp chilli powder; 400 g tinned plum tomatoes; 400 ml coconut milk; 100 g spinach; 1/2 tbsp soy sauce; 1 lime juiced; Greek style yoghurt to serve; Chopped roasted peanuts to serve

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

Inspired my MOB Kitchen.

Janie Lightly @Janiebob8

Birmingham, England, United Kingdom

Inspired my MOB Kitchen.

Saved

Ingredients

4 servings

1large garlic glove crushed or more according to taste
1thumb of ginger grated
1onion chopped
480 gTin chickpeas drained
2 tbspchunky peanut butter
1 1/2 tbspcurry powder
1 1/2 tspground cumin
1 1/2 tspground coriander
1 tsppaprika
1 tspchilli powder
400 gtinned plum tomatoes
400 mlcoconut milk
100 gspinach
1/2 tbspsoy sauce
1lime juiced
Greek style yoghurt to serve
Chopped roasted peanuts to serve

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Steps

1

Heat some olive oil in a large non stick pan on a medium heat, add your onion cook for 3 mins, then add the ginger and garlic and cook for another 2 mins.
2

Add all your spices, stir and cook for 30 seconds.
3

Add your tinned tomatoes and break them up in the pan with a spatula. Add the coconut milk and chickpeas.
4

Add the spinach, peanut butter and soy sauce and turn up the heat slightly. Let it bubble away, stirring occasionally, for a few minutes until thickened. When ready, take off the heat, taste and season with salt and pepper.
5

Top with lime juice, yoghurt and chopped peanuts. Serve with rice. Enjoy!