A quick and filling vegan curry made with chickpeas, peanut butter, coconut milk and tomatoes. Serve with white rice.
8 people made this
275g white rice
1 (400g) tin coconut milk
75g peanut butter
2 (400g) tins chickpeas, rinsed and drained
2 teaspoons ground ginger, or to taste
1/8 teaspoon ground cinnamon, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 (400g) tins chopped tomatoes, drained
1 teaspoon salt, or to taste
Method Prep:5min › Cook:25min › Ready in:30min
Bring the rice and water to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Meanwhile, stir coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve with the rice.