Peanut Butter Chickpea Curry

peanutbutter 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
  • Stems Spring Onion
  • White Long Grain Rice
  • Coconut Milk
  • Curry Powder
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • Water
  • 1 Tbps Soy Sauce/Tamari *GF option
NUTRITION PER 1 SERVING

Calories 2660kj , Fat 44.5g, Proteins 19g, Carbs 32.8g

Method

  1. Finely chop garlic and dice onion, drain and wash chickpeas, roughly chop kale.
  2. Rinse rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed.
  3. Heat oil in a pan, sauté onion and garlic, add in curry powder, 2 Tbps Soy Sauce/Tamari Sauce GF, 2 Tbps Of Peanut Butter and 2 tbsp of water, mix well for 2-3 minutes until spices break down.
  4. Add chickpeas, mix, then add coconut milk. Leave simmer on a medium heat for 15 minutes, add kale in the last 5 minutes.
  5. To serve make a bed of rice, place curry on top dress with spring onion.Enjoy

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