Peanut-coconut curry
I eat a varied diet and actually like pretty much everything! But if you asked me what I most want to eat on a given evening… It’ll be curry, for sure! It’s such a delicious dish that you can endlessly adjust and adapt to your liking. This week I made this peanut-coconut version with chickpeas that I just had to share with you. ; )
Leftovers? Lucky you! This curry might be even tastier on the second day. The spices will have had more time to integrate into the sauce and the curry will have an even more amazingly complex flavor.
approx. 30 min
Cook time
10 min
Portion
serves 2 to 3
Shelf life
3 days in the fridge or 3 months in the freezer
Supplies
deep pan
Ingredients
1 large carrot (200 g)
15 g (0.5 oz) ginger
1 large onion
3 cloves garlic
1 tbsp coconut oil or ghee
1 tsp turmeric
1 tsp salt
2 tsp garam masala
2 pinches cayenne pepper
450 ml (scant 2 cups) coconut milk
4 tbsp peanut butter (preferably organic)
450 g (16 oz) chickpeas, cooked (from dried or canned)
1 medium head of broccoli
1 (red) bell pepper
1 lime
a small handful of fresh cilantro
Grate the carrot and the ginger. Finely chop the onion and garlic. Sauté the onion until glassy in a frying pan with the of oil or ghee. Add the ginger, garlic, turmeric, salt, garam masala and cayenne and stir for minute or so. Add the coconut milk and peanut butter and stir well once again. Then, chop the broccoli and pepper into bite-size pieces and add them, alongside the grated carrot, to the curry. Add the chickpeas and place the lid on the pan and allow the mixture to simmer gently for about 10 minutes. Garnish with cilantro and squeeze about a quarter of a lime’s worth of juice into each bowl before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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