Peanut Butter Chickpea Curry
Prep Time
- Prep | 10 minutes
- Cook | 25 minutes
- Ready in | 35 minutes
Utensils
- Large Sauce Pan
- Small Sauce Pan
Ingredients we send
- Kale
- Tinned Chickpeas
- Garlic Cloves
- Onion
- White Long Grain Rice
- Tinned Coconut Milk
- Curry Powder
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- 1 Cup Of Water For Couple Size / 2 Cups For Family Size
- 1 Tbps Of Peanut Butter For Couple Size / 2 Tbps For Family Size
- 1 Tbps Soy SauceFor Couple Size / 2 Tbps For Family Size
NUTRITION PER 1 SERVING
Calories 2660kj , Fat 44.5g, Proteins 19g, Carbs 32.8g
ALLERGY INFORMATION
Gluten Free |
Method
- Prepare vegetables finely chop garlic and dice onion, drain and wash chickpeas, roughly chop kale.
- Rinse rice until the water runs clear. Place rice in a saucepan with water (see “items you’ll need for measurements), cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed.
- Heat oil in a pan, sauté onion and garlic, add in curry powder, soy sauce, peanut butter and water (see “items you’ll need for measurements), mix well for 2-3 minutes until spices break down.
- Add chickpeas, mix for 2-3 minutes, then add coconut milk. Leave simmer on a medium heat for 15 minutes, add kale in the last 2 minutes.
- To serve make a bed of rice, place curry on top. Enjoy.