Our Recipe BoxesGift Cards
Peanut Butter Chickpea Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Peanut Butter Chickpea Curry

Peanut Butter Chickpea Curry

with Roasted Broccoli and Basmati Rice

The humble chickpea is great at absorbing the intense flavour of spice and gets extra tender when simmered, so it is the perfect central ingredient to a curry. In this recipe, the chickpeas are coated with garlic, ginger and north Indian spices for a fragrant and aromatic combination of flavours. Stir in peanut butter for a wonderful nutty flavour that works wonders with Thai flavours like lime, garlic and ginger. When the curry is ready, serve in bowls with a spooning of rice and enjoy!

Tags:
Veggie
Spicy
Allergens:
Celery
Peanut

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Broccoli

1

Onion

1

Garlic Clove

½

Lime

1

Coriander

1

Chickpeas

1

North Indian Style Spice Mix

1

Finely Chopped Tomatoes

200

Coconut Milk

10

Vegetable Stock Paste

(Contains Celery)

60

Peanut Butter

(Contains Peanut May contain Nuts)

Not included in your delivery

300

Water for the Rice

sideBannerName

Nutritional information

Energy (kcal)751 kcal
Energy (kJ)3143 kJ
Fat22.9 g
of which saturates4.1 g
Carbohydrate100.4 g
of which sugars18.1 g
Protein32.4 g
Salt2.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Baking Tray
Zester
Chopping Board
Sieve
Garlic Press
Knife
Grill Pan
Large Bowl

Instructions

Cook the Rice
1

Preheat the oven to 200°C. Pour the water for the rice (see ingredients for amount) and1/4 tsp of salt into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Roast the Broccoli
2

Separate the broccoli into florets (little trees). Pop the broccoli florets onto a baking tray. Drizzle with oil and a pinch of salt and pepper. Toss to coat, then pop the tray onto the middle shelf of the oven to roast until charred and soft enough to eat, 15-20 mins.

Get Prepared
3

In the meantime, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Zest the lime and cut into wedges. Roughly chop the coriander (stalks and all). Drain and rinse the chickpeas in a sieve.

Start the Curry
4

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the onion and cook until soft, 5-6 mins, stirring occasionally. Once softened, stir in the garlic and North Indian curry powder. Cook for 1 minute. Add in the chickpeas and stir until coated in all the lovely spice.

Simmer the Curry
5

Pour the finely chopped tomatoes and coconut milk (see ingredients for amount you need) into the pan. Add the stock paste and stir to dissolve. Bring to the boil, then lower the heat and simmer, until thickened slightly, 6-8 mins. Once thickened, stir the peanut butter into the pan. Mix well to combine, then gently add in the broccoli. Add a splash of water if you think it has become too thick. Taste and add salt and pepper if you feel it needs it.

Dinner Time!
6

Just before you are ready to serve, stir the lime zest and half the coriander into the rice then serve into large bowls with the curry spooned on top. Sprinkle over the remaining coriander and serve the lime wedges to the side to squeeze on top. Enjoy!