Peanut butter curry
It sounds crazy, and it shouldn’t work, yet somehow it does. This recipe is a must-try for all peanut butter fans, or for those wanting to try something a bit more creative in the kitchen. It’s a guilt free treat too, as the peanut butter and chickpeas are packed full of protein.
1 and a half onions (finely chopped)
1 orange chilli
˝ red chilli
3 medium sized carrots (sliced finely length-ways then quartered)
5 cherry tomatoes (optional)
piece fresh root ginger (finely chopped)
3 fat garlic cloves
1 can of coconut milk
4 heaped tbsp peanut butter (I used crunchy, but I’m sure smooth would work too)
1 Can of chickpeas
two bunches of finely cut corriander (one for seasoning, one for garnishing)
1. Fry the onions, garlic, chilli, carrots and ginger in a pan on medium heat for around 5 minutes, stirring occasionally.
2. Add in the curry paste, stir in the coconut milk then simmer for a few minutes to allow the flavours to infuse.
3. Next comes the exciting bit – stir four generous tablespoons full of peanut butter into the mixture – ideally without licking the spoon!
4. Pour in the chickpeas.
5. Squeeze in 1/4 of a lemon and sprinkle in some corriander for that final flavourful kick.
Serve with warm naan, garlic bread, rice or poppadoms!
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