A vegetarian chickpea curry with crunchy peanut butter. Done in 20 minutes!
One of the best things with canned chickpeas is that you can have a meal ready in no time. All you need to do is to open the can and add it to whatever you’re cooking, either it be a salad or a stew. Or in this case, a peanut butter chickpea curry. This curry takes no longer than 20 min to prepare, from start to finish! Perfect for those days when you’re short on time!
The peanut butter in this curry provides a deeper flavour, without overpowering the ther flavours. This curry also has turmeric in it, one of the most hyped spiced at the moment. Not only does it add a absolutely beautiful colour, it is also super good for you! Turmeric contains a compound called curcumin, which gives it’s golden colour. Curcumin has been shown to have loads of health benefits, such as being be anti-inflammatory, as well as having anti-oxidative properties, protecting your cell from damage! So there you have a good few good reasons to incorporate turmeric in your diet!
I love to serve this with fresh coriander, but if you’re not a fan of coriander you can add some parsley. Add some rice or cauliflower rice and a green salad and you’re good to go!
- 1 shallot, finely chopped
- 2 tbsp oil
- 2 cloves garlic, chopped
- 1 tsp fresh ginger, minced
- 1 tsp ground turmeric
- 1 large carrot, sliced into thin batons
- 0.5 thai chili (or more if you like it spicy)
- 2 cans chickpeas (around 400 g in total without brine)
- 400 g coconut milk
- 150 ml water
- 2-3 tbsp crunchy peanut butter
- Salt & pepper to taste
- Fry the shallots in oil on medium low heat for a couple of minutes.
- Add the garlic, ginger chili, turmeric and carrots and fry for a minute or two (or until fragrant )
- Add the coconut milk and chickpeas and coook until the carrots are al dente (still with bite).
- Add the peanut butter, cook for a minute.
- Season with salt.
- Serve with a green salad, chopped coriander, rice or cauliflower rice.