Peanut Butter Coconut Chickpea Curry
Ingredients
- 3 heaped tbsp coconut oil
- 1 white onion, diced
- 4 cloves garlic, crushed
- Thumb size piece fresh ginger, grated
- 2 large mixed chillies, chopped
- 1 tsp turmeric
- 1.5 tsp ground cumin
- 1.5 tsp garam masala
- 1 tin full-fat coconut milk
- 1 tin chopped or plum tomatoes
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- Juice from 1/2 lime
- 2 packs Merchant Gourmet chickpeas
- Large handful spinach - fresh or frozen
- 10g fresh coriander
- @merchantgourmet Coconut and Lime Leaf Rice
Pickled red onion
- red onion
- red wine vinegar
- caster sugar
Optional toppings
- pickled red onion
- yoghurt
- chilli
- coriander
- peanuts
- extra lime wedges
Preparation
Melt the coconut oil in a large pan over medium heat. Add the onion and sauté until fragrant, approximately for 3 minutes.
Add the spices, garlic, ginger, and chili. Sauté for another couple of minutes, until the spices are toasted.
Add the tin of tomatoes, coconut milk, and peanut butter. Mix to combine and simmer on low heat. Add the spinach and cover with a lid until the spinach has wilted.
Add the chickpeas, lime juice, soy sauce, and 5 grams of chopped coriander.
Heat the rice according to packet instructions and serve. Top the curry with pickled red onion, a drizzle of yoghurt, extra chili, fresh coriander, and peanuts.
Pickled red onion
Combine red onion, red wine vinegar, and caster sugar in a small bowl and set aside, stirring regularly until pickled.
Tips
These toppings provide a lot of flavour, so be sure not to skip any.
