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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.
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