Peanut Butter Chickpea Curry
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!
What you need
tsp red chili flakes
tsp table salt
tsp ground coriander
tsp ground cinnamon
cup baby spinach
tsp lemon juice
tsp cardamom
tbsp cilantro
tsp ginger
cup cauliflower
cup broth
tsp ground cumin
tsp turmeric powder
tsp cooking oil
cup dried chickpeas
tsp fresh garlic
Instructions
- 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!View original recipe