Vegan Peanut Chickpea Curry (Gluten-free, Oil-free)
This vegan peanut chickpea curry is a healthy comfort food dream! It is made indulgent and creamy with the addition of peanut butter, yet is also wholesome, with lots of vegetables. Gluten-free, oil-free, ready in 15 minutes.
Cook Time 11 minutes
Total Time 11 minutes
- 1 large onion chopped
- 7 oz sugar snap peas
- 1 can chickpeas, drained and rinsed
- 2 tbsp tomato paste
- black pepper to taste
- 1/2 can coconut milk
- 2 tsp curry powder
- 1 tbsp turmeric
- 1 tsp garam masala
- 1 tbsp tamari
- 1/2 lemon juice of
- 1 tbsp peanut butter
- 1 cup kale de-stemmed and chopped
Start by adding the onion and the sugar snap peas to a non-stick frying pan and cook for 2-3 minutes, until the onion softens and the peas are bright green.
Stir in the chickpeas together with tomato paste and season to taste with black pepper.
Pour in the coconut milk, and add the curry powder, turmeric, garam masala, tamari and lemon juice. Stir over a medium heat for around 4-5 minutes, until the sauce starts to thicken.
Add the peanut butter and kale, and continue stirring for a further 2-3 minutes, until the kale wilts.
Serve over a bed of rice of your choice.
Calories: 373kcal | Carbohydrates: 31g | Protein: 12g | Fat: 26g | Saturated Fat: 19g | Sodium: 701mg | Potassium: 1070mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4669IU | Vitamin C: 125mg | Calcium: 156mg | Iron: 9mg