Sweet Potato, Chickpea and Peanut Butter Curry
This curry is easy and quick to prepare. It’s also super cheap to make! I’ve kept the spices mild so that it’s family-friendly, but feel free to crank up the heat by adding extra cumin or cayenne pepper.
Hands-on Time20 mins
Total Time30 mins
- ½ TBSP olive oil
- 1 large onion finely chopped
- 2 tsp minced garlic
- 1 tsp ginger paste (or 18g / 1 inch piece of fresh ginger, finely grated)
- 125 g / 1½ cups mushrooms chopped
- 1 tsp smoked paprika
- ½-1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper*
- 400 ml / 14 oz can chopped tomatoes
- 360 ml / 1½ cups vegetable stock (broth)
- 2 x 400ml / 14 oz cans chickpeas rinsed and drained
- 2 medium sweet potatoes (340 g) peeled and diced
- 50 g (¼ of a 200g / 7 oz block) creamed coconut** chopped
- large handful spinach leaves chopped
- 1-2 TBSP natural crunchy peanut butter preferably one with no sugar or salt added
- salt to taste
Gently heat the oil in a large heavy-bottomed pan over medium-low heat. Cook the onion for 4 minutes.
Add the garlic, ginger and mushrooms, and cook for a further minute.
Stir in the spices.
Add the chopped tomatoes, vegetable stock, chickpeas, diced sweet potatoes and creamed coconut. Bring to the boil then reduce the heat, cover with a lid and simmer for 15 minutes or until the potato is tender.
Remove from the heat. Reserve a small amount of the chopped spinach as a garnish, then stir the remainder into the curry.
Stir 1 TBSP peanut butter at a time into the curry, taste testing until you reach the desired level of nuttiness. Season with salt, to taste.
This curry is delicious served with brown rice, naan bread or chapattis. Any leftovers can be stored in the fridge for up to five days. I haven’t tried it yet, but I’m pretty confident that this will curry will be freezable.
* If serving to small children, omit the cayenne pepper and stir it into the pan once the children’s portions have been removed.
** If you can’t find creamed coconut where you live, it is available to purchase online. Alternatively, you could simply substitute it with some coconut cream or milk, adding a little at a time until you reach the desired level of creaminess.