Bold Bean Co
Your Cart
Your cart is empty
Pick and Mix
LET US KNOW WHAT YOU THINK
Chickpea, Sweet Potato + Peanut Butter Curry
This recipe works well as a mild, creamy curry, so the addition of heat is optional depending on your spice preference.
FEEDS
TAKES
Chickpea + Sweet Potato Peanut Butter Curry
Rated 4.1 stars by 81 users
Servings
3-4
Cook Time
30 minutes
Author:
Bold Bean Co.
This recipe works well as a mild, creamy curry, so the addition of heat is optional depending on your spice preference.
Ingredients
-
1 tbsp coconut oil or neutral oil
- 1 onion, roughly chopped
- 3 garlic cloves, grated
- A thumb-sized piece ginger, grated
- ½ red chilli, seeds removed and finely sliced, or ½ tsp dried chilli powder (optional*)
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp cinnamon
- 2 tbsp crunchy peanut butter
- 500g sweet potato, peeled and cut into chunks
- 400ml can coconut milk
-
1 jar of Queen Chickpeas with their bean stock
- 100ml veg stock
- 200g fresh spinach
- 2 limes, the juice of 1/2 and the others reserved to serve as wedges
- A small bunch of fresh coriander (roughly 10g), roughly chopped
- Roasted peanuts or toasted flaked almonds, for garnish (optional)
-
White or brown rice
-
Greek or natural yogurt (or plant-based alternative)
- Warm naans or flat breads
- Mango chutney
Serving suggestions
Directions
Melt 1 tbsp of oil in a saucepan over a medium heat and soften the onion for roughly 8 minutes. Add the grated garlic and ginger and cook for 2 mins until fragrant.
Add the cumin, turmeric, garam masala and cinnamon with a splash of water and stir to create a paste. Add the chilli (if using) and cook everything for 2 minutes until fragrant.
Add the sweet potato chunks, the coconut milk and veg stock. Bring to the boil, reduce the heat and simmer, uncovered, for 25-30 mins until the liquid has reduced right down and the starch has leached from the sweet potatoes to create a thick sauce. The potatoes should be soft.
Stir in the peanut butter until it mellows into the sauce- if your peanut butter is thick, try mixing it in a bowl with a splash of water to loosen it into a runnier paste so it is easier to stir into the pot. Then, add the spinach and chickpeas, mix well to combine and simmer for 2-3 minutes or until the spinach has wilted - you may need to add the spinach in batches. Add the juice of 1/2 lime and most of the coriander, saving a handful for garnish..Check for seasoning - adding more lime juice if desired. The curry should eventually reach a creamy consistency.
Serve into bowls, top with the remaining coriander, a dollop of yogurt, mango chutney and the roasted nuts, if desired for some crunch. Serve with cooked rice and naans, if you like.
Buy here now
