Nourish - Peanut Butter Chickpea Curry
Peanut butter is such a versatile ingredient and great in so many savoury dishes as well as sweet.
Of course, we do a love a simple thick layer on a piece of toasted sourdough or a dollop in the midst of a mighty fine bowl of oats.
But it also works so well in curries and other sauces to thicken them up. It provides heaps of flavour and a beautiful richness.
Peanut Butter Chickpea Curry
Preparation Time – 10 minutes
Cooking Time – 25 minutes
Servings – 4
- ½ a large head of cauliflower cut into florets
- 1 can chickpeas, drained and rinsed well
- 2 cloves garlic, minced or grated
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 1 tablespoon garam masala
- 2 tsp yellow curry powder
- ½ tsp turmeric
- 50g tomato puree
- 350ml of Almond or Coconut Milk
- 130g smooth Peanut Butter
- Fresh coriander to serve
- steamed rice, dairy free yogurt, chopped peanuts and naan, for serving
- Preheat your oven to 180C (350F).
- Lay cauliflower and chickpeas on a baking tray and drizzle with 1 tbsp of your olive oil.
- Place into the oven for 15 minutes, tossing half way through.
- Meanwhile heat the remaining oil in a large pot or pan, add the onion and garlic and cook for 3 minutes.
- Add the onion and garlic, garam masala, curry powder, turmeric, tomato puree, milk and peanut butter to a jug to blend with a hand blender or into a processor or blender.
- Pour the mixture into the pot, bring to the boil and simmer for 10 minutes.
- Add in the roast cauliflower and chickpeas to the pot. Heat through for five minutes.
- If the sauce is too thick add 1 tbsp of water at a time or a little more milk to thin out.
- Serve over a bed of rice with a side of naan or flatbread if you like, with some peanuts, a dollop of dairy free yogurt and some fresh coriander over the top!