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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chickpea Peanut Butter Curry

4.0

2 tablespoons olive oil

2 medium Yukon Gold potatoes (peeled and cut into ¼-inch dice)

1 medium yellow onion (chopped)

2 tablespoons red curry paste (substitute 2 teaspoons curry powder)

¼ cup tomato sauce

1 13.5-oz can full-fat coconut milk

2 15-oz cans chickpeas, drained and rinsed

4 tablespoons peanut butter

1 teaspoon kosher salt

½ teaspoon black pepper

2 tablespoons fresh cilantro (chopped, plus more for garnish)

Heat oil in a large skillet or Dutch oven over medium heat until shimmering.
Add potatoes and cook, stirring occasionally, until lightly browned, about 3 minutes.
Stir in onion and cook until softened, about 2 minutes.
Add curry paste, tomato sauce, and coconut milk. Stir to combine, reduce heat to medium-low, and simmer until potatoes are fork-tender, 8-10 minutes.
Stir in chickpeas and peanut butter until the peanut butter is fully incorporated and the sauce is creamy, about 2 minutes.
Season with salt and pepper. Garnish with cilantro and serve hot over rice or with flatbread.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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