Peanut Butter Curry Chickpeas (Printable Version)
A creamy curry featuring peanut butter, chickpeas, broccoli, and warming spices, ready in under 45 minutes.
# Ingredients Required:
→ Oils and Aromatics
01 -
15 ml avocado oil
02 -
1 medium onion, finely diced
03 -
2 large garlic cloves, finely chopped
04 -
15 g fresh ginger, grated
05 -
1 small red chili pepper, chopped
→ Spices
06 -
15 g garam masala
07 -
7.5 g curry powder
→ Canned and Jarred
08 -
400 g crushed tomatoes
09 -
100 g natural peanut butter
10 -
400 ml coconut milk
11 -
400 g canned chickpeas, drained and rinsed
→ Vegetables and Herbs
12 -
150 g broccoli florets
13 -
A handful fresh cilantro (coriander)
# Guide to Cooking:
01 -
Heat avocado oil in a large deep pan over medium heat. Add diced onion and cook for 5-6 minutes until softened.
02 -
Incorporate chopped garlic, grated ginger, and chopped red chili pepper. Cook for an additional minute while stirring.
03 -
Add garam masala and curry powder to the pan, stirring to release fragrance. Pour in crushed tomatoes, peanut butter, and coconut milk; mix thoroughly.
04 -
Add drained chickpeas and broccoli florets, bring mixture to a boil. Lower heat to a simmer, cover with lid, and cook for 10 minutes.
05 -
Stir in fresh cilantro, adjust seasoning as desired, and serve hot accompanied by rice or naan bread, optionally garnished with crushed peanuts.
# Extra Suggestions:
01 -
Adjust red chili amount according to preferred spice level. For smoother consistency, use smooth peanut butter.
02 -
Serve alongside rice or naan to complement the flavors.
03 -
Garnish with crushed peanuts and extra cilantro for enhanced texture and aroma.