Get the Recipe: 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.
Ingredients
- 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
Equipment
- Frying pan
Instructions
- 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