Coconut Chickpea Curry

I love using peanut butter and coconut milk to create rich, creamy curries and sauces that always have you coming back for seconds.

And this curry is no exception. It’s hearty and delicious with loads of fibre and goodness.

This recipe is definitely one of my firm favourites.

---

Ingredients

2 tins chickpea, drained

1 butternut squash, peeled and cut into cubes

1 large onion, finely diced

15ml peanut oil

60g peanut butter

1 can light coconut milk

1 red pepper

1 tbsp lime juice

2-4 chillies (optional)

5-6 cloves garlic crushed

1 tsp turmeric

1 tsp chilli powder (optional)

Salt to taste

Method:

1. Heat the oil in a large skillet or wok and add in the onion. Sauté for a few minutes until the onion has softened.

2. Add in the red pepper, butternut, chillies, garlic, turmeric and salt.

3. Mix well and cook for a few minutes on a medium heat.

4. When the vegetables have started to soften, add in the chickpeas and coconut milk, along with the peanut butter.

5. Stir until combined thoroughly, cover with a lid and leave to simmer for 20-30 minutes or until the butternut is cooked and the sauce is creamy and thick.

6. Before serving, add the lime juice and stir well.

7. Serve with rice and top with chopped peanuts and fresh coriander.

Serves 5

Macros per serve: 347 calories, 16.8g fat, 35.1g carbs, 12.8g protein.