Chickpea Curry with Coconut & Peanut

Name: Chickpea Curry with Coconut & Peanut
Total time: 13 min
Yield: 4 servings
Ingredients: 280 g Rice; 400 g Cooked chickpeas; 400 g Frozen spinach; 200 g Crushed tomatoes; 4 tsp Peanut butter; 200 ml Coconut milk; 2 tsp Curry powder; 1 Garlic; 4 tsp Olive oil

SaltyVegetarianNo gluten option

13 minutes

4 people

About this dish

Chickpeas and spinach simmered in a sauce of crushed tomatoes, coconut milk, peanut butter and curry powder, served with rice. Peanut butter thickens the sauce and adds richness, in the style of West African and Southeast Asian peanut stews. The chickpeas come cooked, so it is a 13-minute vegetarian dinner.

Ingredients

Rice280 g

Cooked chickpeas400 g

Frozen spinach400 g

Crushed tomatoes200 g

Peanut butter4 tsp

Coconut milk200 ml

Curry powder2 tsp

Garlic1

Olive oil4 tsp

Preparation

In a pot of boiling salted water, cook the rice according to the package instructions. Drain at the end of cooking.

Heat a drizzle of olive oil in a pan over medium heat. Add the grated garlic and curry powder. Cook for 1 minute, stirring.

Add the crushed tomatoes, chickpeas, spinach and a splash of water. Season with salt and pepper. Cover and simmer for 8 to 10 minutes.

At the end of cooking, mix well, then add the peanut butter and coconut milk. Mix well and continue cooking for 1 to 2 more minutes.

Serve the rice in a bowl or deep plate with the chickpea, coconut and peanut curry. Adjust the seasoning to taste and add a few cilantro leaves if you have some. It's ready!

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Chickpea Curry with Coconut & Peanut

About this dish

Ingredients

Preparation

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