Chickpea Peanut Butter Curry

Prep Time 35 min

Cuisine Savoury

Use Within 2 days

Method

In a dry pan over medium heat, add the dry spices: curry powder, paprika, chilli powder, turmeric, cumin and coriander. Stir for 30 seconds until fragrant.


Add the olive oil, diced shallots, minced ginger, garlic and tomato paste to the pan. Cook for 4-5 minutes, stirring occasionally, until softened and aromatic.


Add the drained chickpeas, coconut milk, crushed tomatoes, lime juice, and ManiLife Peanut Butter. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 20 minutes to allow the flavours to meld. 


Just before serving, stir in the spinach and cook for 1-2 minutes until wilted.  


Serve the curry over steamed rice, garnished with fresh coriander leaves, lime wedges, roasted peanuts and fresh chilli slices.

 

 

Ingredients

 

  • 2 shallots, finely diced
  • 2 tbsp olive oil
  • 1 tbsp curry powder 
  • 1 tbsp paprika powder
  • 1-2 tsp chilli powder (adjust to taste)
  • 1 tsp ground turmeric 
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp tomato paste
  • 2 cm ginger, minced
  • 1 lime, the juice
  • 1 tin chickpeas, drained
  • 400ml coconut milk
  • 400ml crushed tomatoes
  • 2 tbsp ManiLife Deep Roast Smooth Peanut Butter
  • 100g spinach to serve
  • fresh coriander
  • lime wedge
  • roasted peanuts
  • fresh chilli

     

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