Vegan Peanut Butter Curry
A delicious vegan peanut butter curry with chickpeas and cauliflower.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled and finely chopped
- 4 garlic cloves peeled and finely chopped
- 2 inch piece of ginger peeled and finely chopped
- 1 red chilli finely chopped
- 2 teaspoons garam masala
- 400 grams tin of chopped tomatoes
- 2 tablespoons peanut butter
- 400 ml coconut milk
- 2 x 400 grams tin of chickpeas
- 300 grams frozen cauliflower florets
- Fresh coriander to serve
Instructions
- Heat the oil in a large pan over a medium heat. Add the onion, garlic, ginger and chilli. Cook for 3-4 minutes, until fragrant.
- Add the garam masala. Stir, cook for 30 seconds, then add the chopped tomatoes.
- Bring to a boil, then add the peanut butter. Stir until it has dissolved into the liquid, then add the coconut milk.
- Tip in the chickpeas (drained) and cauliflower. Turn the heat down to low and simmer for 15 minutes.
- Serve topped with a sprinkle of chopped coriander leaves.
Video
Nutrition Facts
Vegan Peanut Butter Curry
Amount per Serving
Calories
493
% Daily Value*
Fat
31
g
48
%
Saturated Fat
20
g
125
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4
g
Sodium
223
mg
10
%
Potassium
1063
mg
30
%
Carbohydrates
45
g
15
%
Fiber
11
g
46
%
Sugar
11
g
12
%
Protein
16
g
32
%
Vitamin A
252
IU
5
%
Vitamin C
67
mg
81
%
Calcium
132
mg
13
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
