Peanut butter chickpea curry
Servings: 2 -3
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 100 g sugar snap peas trimmed
- 1 tbsp oil
- 2 mild red chillis finely chopped
- 2 cloves garlic minced
- 3 spring onions chopped
- 1/2 red pepper cut into strips
- 1/2 green pepper cut into strips
- 100 g white mushrooms diced
- 1/2 tsp ground cumin
- 200 g tinned tomatoes half a tin
- 1 x 400g tin chickpeas 240g when drained, drained
- 150 ml vegetable stock
- 2 tbsp smooth peanut butter heaped
- 1 tbsp freshly squeezed lemon juice
- 3 tbsp fresh coriander chopped, plus more for garnish
- Brown rice to serve
Instructions
- Parboil the sugar snap peas for a few minutes, until just tender. Drain and set aside.
- Heat the oil in a large, deep frying pan or wok, and add the chilli, garlic and spring onions. Cook over a medium-low heat for a couple of minutes, until fragrant. Add the parboiled sugar snap peas and strips of pepper, and cook for a further 2-3 minutes before adding the mushrooms. Cook for another 5 minutes, until all the vegetables are tender.
- Add the cumin, tomatoes, chickpeas, stock and peanut butter, and mix gently until the peanut butter has completely melted into the liquid. Simmer gently for 5-10 more minutes, until the chickpeas are hot.
- Add the lemon juice and chopped coriander, and mix well. Serve with rice, topped with more fresh coriander.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.