Easy chickpea curry with peanuts and coconut milk

Rich, intense, easy chickpea curry with a distinct peanut flavor that makes it fragrant and inviting. Comforting gluten free and vegan meal.

Easy chickpea curry with peanuts and coconut milk

Easy chickpea curry with peanuts and coconut milk. Easy vegetarian curry recipe.

Course Main Course, second course

Cuisine gluten free, lactose free, vegan

Keyword coconut milk, curry, garlic, ginger, healthy lunch, healthy recipe, lentils, peanuts, turmeric, vegan hot dish

Prep Time 10

Cook Time 25

Total Time 35

Servings person(s)

Calories 333kcal

Ingredients

1 tbsp olive oil
3 cm fresh ginger
2 garlic cloves
80 g peanuts shell off
1 tbsp turmeric
0.5 tsp cumin seeds
1 tsp coriander seeds
2 medium carrots
1 can chickpeas or previously cooked dried chickpeas
350 ml vegetable stock
230 g canned diced tomatoes or fresh tomatoes
salt and pepper to taste
chili pepper to taste
125 ml coconut milk
1 tbsp or more lemon juice
1 handful baby spinach optional or some chopped spring onion

Instructions

Instructions: Easy chickpea curry with peanuts and coconut milk

Peel the peanuts and toast them for a few minutes on a pan together with the cumin and coriander seeds. Put them into a blender and blend. Set aside.
In a large pan heat olive oil. Combine finely chopped ginger and garlic and cook for a couple of minutes to make them fragrant. Add turmeric and ground peanuts and mix.
Add sliced carrots and previously drained chickpeas. Then add vegetable stock and tomatoes. Mix and cook on medium – low heat for about 20 minutes stirring often. While the curry is thickening, taste and adjust with salt, pepper and chili powder. After 20 minutes if your curry is thick enough add the coconut milk and cook another 5 minutes on low heat.
Combine lemon juice and a handful of baby spinach, taste and adjust with salt and pepper if neecessary. Serve hot with rice or with Whole wheat homemade Naan bread.