Peanut Butter Chickpea Curry

If you want a meal using ingredients you probably already have in your cupboards, then you must try this delicious peanut butter chickpea curry! 

This recipe calls for coconut milk and peanut butter for ultimate creaminess and a delicious nutty flavour. As well as a mixture of spices and vegetables including tomatoes, aubergine and spinach! 

You can use almost any vegetable you like in this dish, but tomatoes, aubergine and spinach work beautifully! Cauliflower or broccoli would work very well also!

- PEANUT BUTTER AND CHICKPEA CURRY -

Serves: 2-3

You will need:

- 1 onion
- 2 garlic cloves
- 1 tbsp vegetable oil
- 4 large tomatoes
- 1 aubergine
- 1 can of chickpeas, drained and rinsed
- Salt and pepper, to taste
- 1/2 tbsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp chilli flakes
- 1 heaped tbsp tomato puree
- 1 400ml tin of coconut milk
- 3 tbsp smooth peanut butter
- Large handful of spinach
- 1 fresh red chilli, optional

Method:

1. Dice the onion and garlic.
2. Add the vegetable oil to the pan on medium-low heat.
3. Once hot, add the onion and garlic and cook until fragrant and the onion is translucent.
4. Chop the tomatoes into quarters and the aubergine into slices and then quarters.
5. Sprinkle a bit of salt on the aubergine.
6. Add the tomatoes and aubergine to the pan with the onion.
7. Drain and rinse the chickpeas and add them to the pan. Cook for a few minutes before adding the cumin, coriander, turmeric, ginger, chilli flakes, salt and pepper. Cook for 5 minutes.
8. Add the tomato puree, coconut milk and peanut butter to the pan and stir everything together. Cook on low heat for another 5 minutes.
9. Add the spinach and cook until wilted.
10. Dish the curry up between 2 or 3 bowls, top with sliced red chilli and serve with naan or rice!

Enjoy!