This super creamy Peanut Butter Chickpea Curry is full of rich peanut butter flavor, perfectly spiced, and loaded with cauliflower and spinach too. It requires one pot, comes together in under 30 minutes, and is so delicious, its definitely my new favorite curry!
Ingredients
⅔mediumOnion, Chopped, 70g
2tspMinced Ginger, 8g
2tspMinced Garlic, 8g
1tspOil
⅔tspCumin
⅔tspCoriander Seed/Powder
¼tspCayenne Pepper
¼tspTurmeric Powder
¼tspCinnamon
¼tspCardamom, Ground (Optional)
4cupsCauliflower, Chopped, 428g
½cupPeanut Butter Powder
½cupAlmond Milk
1cupLow Sodium Vegetable Broth
1½cupChickpeas, Canned (390g) or Cooked from dry (110g)
⅔Red Bell Pepper, Sliced 75g
½tspSalt
½tspCrushed Red Chili Pepper Flakes, Optional
3cupsBaby Spinach, 90
½tspLemon Juice
¼cupCilantro
Instructions
Blend Onion, Ginger and Garlic with 3 Tbsp water in a food process until pureed.
Heat large nonstick pot or skillet over medium, add spices and let heat about 1-2 minutes until fragrant.
Pour oil, add onion puree, mix and cook about 2-3 minutes until translucent.
Add cauliflower, stir to coat evenly and sauté for another 2 minutes until cauliflower begins to turn golden brown. Add a splash of water if it starts to stick to the bottom.
In a small bowl, stir together powdered peanut butter and milk.
Add peanut butter mix, broth, chickpeas, bell peppers, salt and pepper flakes. Stir. Cover and simmer for 5-7 min.
Stir in spinach, lemon juice and cilantro, and simmer another minute.
Garnish with cilantro and serve with a side of rice or naan!