Easy vegan chickpea curry

    30 min

    A quick and filling vegan curry made with chickpeas, peanut butter, coconut milk and tomatoes. Serve with white rice.

    8 people made this

    Serves: 6 

    • 275g white rice
    • 700ml water
    • 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

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. 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.
    2. 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.

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