1/2
2/2
93%
4
By Louise Digby
Peanut Butter Chickpea Curry Stew
5 steps
Cook:45min
NOTES
LEFTOVERs
Store in the fridge up to 4 days or freeze.
Updated at: Thu, 17 Aug 2023 11:31:48 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
21
High
Nutrition per serving
Calories482.3 kcal (24%)
Total Fat17.5 g (25%)
Carbs63.8 g (25%)
Sugars16.2 g (18%)
Protein21 g (42%)
Sodium866.9 mg (43%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspcoconut oil
1Yellow Onion
medium, diced
2garlic cloves
minced
1 Tbspginger grated
1 tspcumin
1 tspcoriander
1 tspcinnamon
1 Tbspturmeric
470mlVegetable Broth
Organic
240mlUnsweetened Almond Milk
1 tspsea salt
1red bell pepper
sliced
1courgette
sliced
2Carrots
medium, peeled and sliced
680gChickpeas
cooked
1lime juiced
0.25 CupPeanut Butter
Instructions
Step 1
Heat a large saucepan over medium-low heat and melt the coconut oil. Add the onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
Step 2
Add the spices and cook for 1 minute, until fragrant. Add the water to deglaze the pan, then stir in the peanut butter.
Step 3
Add the vegetable broth and almond milk. Stir until all is smoothly combined. Add the salt.
Step 4
Add the pepper, courgette, carrots and chickpeas and stir well to mix. Simmer uncovered for 20 minutes, stirring occasionally.
Step 5
Stir in the lime juice and coriander. Divide into bowls, and top with more coriander if desired. Enjoy!
Notes
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Makes leftovers
Easy
One-dish
