You can always use another nut butter if you're allergic to peanuts and vegetable stock instead of chicken stock to make to vegan or vegetarian; if you're not, feel free to use chicken stock. Other great news is that this recipe is gluten free!
Chickpea Peanut Butter Curry |
Chickpea Peanut Butter Curry
Ingredients:
1/2 medium onion, chopped
4 cloves of garlic, minced
1/2 tsp coconut oil
3/4 tsp. ground ginger
1/2 tsp. ground cumin
3/4 tsp. ground coriander
1/4 tsp. cinnamon
1/4 tsp. cayenne
1/2 tsp. tumeric
1/2 tsp. curry powder
3 Tbsp. peanut butter or almond butter
1/2 cup coconut milk
3/4 cup chicken stock (or vegetable stock to make vegan)
1 red pepper, chopped
1 small zucchini, chopped
1 15 oz can chickpeas, drained
1 tsp. salt, or more to taste
1/2 tsp. sugar
1/2 lime, juiced
Preparation:
Add oil to a large pot or Dutch oven over medium heat. Add garlic, onion, ginger, cumin, coriander, cinnamon, cayenne, turmeric, and curry.
Cook for about 5 minutes, stirring frequently.
Add in the nut butter, coconut milk and stir. Add broth.
Add the veggies and chickpeas, salt, sugar.
Mix, cover and bring to a boil. Reduce heat to medium low and continue to cook for 5 minutes.
Stir in the lime juice. Taste and adjust salt.
At this point, if you want a thinner curry, add more coconut milk or if you want it thicker, uncover and keep simmering.
Serve over rice.
Enjoy!
Recipe adapted from Vegan Richa
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