Chickpea Peanut Curry
Made in one pot and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian weeknight meal!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 6 servings -
Category: Main -
Method: Stovetop
- Diet: Vegetarian
Category:
Method:Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/4 teaspoon chili flakes
- 1 teaspoon salt
- 2 medium sweet potatoes, peeled and cubed (roughly 4 cups)
- 14 oz can diced tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup peanut butter, smooth or chunky
- 14 oz can chickpeas, strained and rinsed
- 2 cups spinach, roughly chopped
To Serve (optional):
- White rice, cooked
- Lime, cut into wedges
- Cilantro, roughly chopped
- Peanuts, roughly chopped
Instructions
- In a large pot on medium-high warm, warm the olive oil.
- Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
- Add curry powder, cumin, chilli flakes and salt and cook for 30 seconds or until fragrant. Add cubed sweet potatoes and stir to coat in the onion and spice mixture.
- Add diced tomatoes, broth, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork.
- Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
- Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of cilantro and chopped peanuts.
Nutrition
- Serving Size: 1 serving
- Calories: 285 calories
- Sugar: 9 grams
- Fat: 15 grams
- Carbohydrates: 33 grams
- Fiber: 7 grams
- Protein: 10 grams
Find it online: https://kaynutrition.com/chickpea-peanut-curry/
