Peanut Butter Chickpea Curry

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

  1. Prepare vegetables finely chop garlic and dice onion, drain and wash chickpeas, roughly chop kale.
  2. 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.
  3. 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.
  4. 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.
  5. To serve make a bed of rice, place curry on top. Enjoy.

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