Chickpea Peanut Curry

 Made with chickpeas, sweet potatoes, peanut butter, and curry powder, and ready in less than 30 minutes, this chickpea peanut curry is a great vegetarian dish for busy weeknights. Not to mention, it keeps incredibly well in the fridge and freezer so you can store leftovers for days and weeks to come.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/4 teaspoon chili flakes
• 1 teaspoon salt
• 2 medium sweet potatoes, peeled and cubed (roughly 4 cups)
• 14 oz can diced tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup peanut butter, smooth or chunky
• 14 oz can chickpeas, strained and rinsed
• 2 cups spinach, roughly chopped

To Serve (optional):

• White rice, cooked
• Lime, cut into wedges
• Cilantro, roughly chopped
• Peanuts, roughly chopped

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Instructions

1. In a large pot on medium-high warm, warm the olive oil.
2. Add onion and cook for 3-4 minutes until tender and translucent. Add garlic and cook for an additional 1-2 minutes until tender.
3. Add curry powder, cumin, chilli flakes and salt and cook for 30 seconds or until fragrant. Add cubed sweet potatoes and stir to coat in the onion and spice mixture.
4. Add diced tomatoes, broth, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork.
5. Once cooked, add chopped spinach, stir to combine and cook for an additional 1 to 2 minutes until wilted.
6. Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of cilantro and chopped peanuts.

Nutrition

• Serving Size: 1 serving
• Calories: 285 calories
• Sugar: 9 grams
• Fat: 15 grams
• Carbohydrates: 33 grams
• Fiber: 7 grams
• Protein: 10 grams

Đăng bởi quangtien30 lúc lúc April 05, 2024 0 bình luận