Peanut Butter Chickpea Curry

peanutbutter chickpea curry
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
  • 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

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


  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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