We all know my love for peanut things. Usually if I’m out and something on the menu has peanut in it, I’m totally getting it. In hopes of having an easy weeknight meal or maybe even a ‘meatless Monday’ I crafted a Chickpea Peanut Curry for you guys!
I sauté some onion and garlic first, then throw in the veggies. You can totally just throw everything in the pot and set it and forget it. This would also work in a pressure cooker or a slow cooker! Like I mentioned before this particular recipe doesn’t have meat but steak, chicken or even seafood would go so well in here!
I love serving the chickpea peanut curry over basmati rice, zucchini noodles or just eat it by itself! If you like spice, cayenne, sriracha or red pepper flakes go great in here. The vegetables in here are also super versatile, it doesn’t just need to be the typical stir fry vegetables.
A lot of the ingredients in this curry are things I always keep on hand, because these flavors are my go-to, as we all know! They can all be found at your local grocery store, it’s nothing too fancy and if you don’t like coconut milk feel free to use any other non-dairy milk. If you want to use dairy milk, that’s fine too! I wouldn’t say the coconut milk actually tastes like coconut but there is definitely a hint of it in there.
I’m getting hungry now! I might have to go throw this curry together for dinner! I hope you guys will do the same, serve it with a squeeze of lime at the end. SO GOOD. As always, share anything you make with me on IG, in the comments below or on Facebook, I love hearing from you.
You might also be interested in this Mango Fried Rice with Sticky Eggplant
Chickpea Peanut Curry
Ingredients
- 1 small onion diced
- 1 garlic clove minced
- 1 red bell pepper
- 1 green bell pepper
- 1 can chickpeas
- 1 tbs red curry paste
- 1/4 cup creamy peanut butter
- 1 can full fat coconut milk
- 1 cup broccoli florets
- 1 cup mushrooms sliced
- 1/4 cup crushed peanuts for garnish
- 1/4 cup coconut aminos
- 1 tsp fish sauce
Instructions
- In a medium sauce pan add 1 tbs oil of your choice (i use avocado oil). When it’s heated to medium high add in the onions and a sprinkle of salt and cook until translucent (about 5 minutes)
- Add garlic and cook, stirring continuously for 1 minute. Add red curry paste and stir for another minute.
- Add coconut milk and remaining ingredients and cover. Cook on medium low until vegetables are soft (about 15 minutes). Serve with basmati rice, crushed peanuts and lime.
