Peanut Butter Chickpea Curry
Serves 4
5 mins prep
20 mins cook
25 mins total
I’ve been making this Peanut Butter Chickpea Curry 5 days in a row now, and its not for recipe testing! I’m obsessed. No, OBSESSED! This is by far the best curry I have ever made. Full of rich peanut butter flavor, perfectly spiced, and packed with veggies too. I recently discovered the savory-peanut-butter-recipes thing, so when I came across something along the lines of a Thai Peanut Curry, I had to give it a shot. Went a little heavier on the PB and heat, loaded it with veggies, and oh my! What a heavenly concoction. I just cannot, CANNOT, get enough!
tsptable salt
cupbaby spinach
tsplemon juice
tspcardamom
tbspcilantro
tspginger
cupcauliflower
cupbroth
tspground cumin
tspcooking oil
tspfresh garlic
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- Blend Onion, Ginger and Garlic with 1½ Tbsp water in a food process until pureed. - Heat skillet over medium, add spices and let heat about 1-2 minutes until fragrant. - Pour oil, add onion puree, mix and cook about 2-3 minutes until translucent. - Add cauliflower, stir to coat evenly and sauté for 2 minutes until cauliflower begins to turn golden brown. - Stir together powdered peanut butter and milk, add to skillet, and mix. - Add broth, chickpeas, bell peppers, salt and pepper flakes. Stir. Cover and simmer for 5-7 min. - Stir in spinach, lemon juice and cilantro, and simmer another minute. - Garnish with cilantro and serve with a side or rice or naan!