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–+ servings
nearly finished with chikin added

Chickpea Peanut Butter Curry

a tasty curry with veggies to suit and blending peanut butter, coconut milk & tomatoes.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Asian, Indian Curry
Servings 10 people

Equipment

  • 1 large casserole pan le creuset stainless sauteuse is ideal
  • 1 actifry is useful

Ingredients
  

  • 300 g onions 1 large or 1 1/2 medium
  • 150 g celery 2 sticks - roughly
  • 25 g garlic 5 cloves use more if you love it!
  • 25 g ginger thumb sized piece.
  • 2 tbsps mild madras curry powder
  • 2 tbsps medium madras curry powder
  • 250 g carrots 3 medium carrots
  • 250 g waxy potatoes
  • 250 g courgette 1 largeish
  • 250 g red, orange, yellow or green peppers 2 good sized pepper
  • 300 g plant pioneers chikin optional
  • 400 g coconut millk 1 can
  • 400 g chopped tomatoes 1 can
  • 480 g chickpeas 2 cans worth
  • 30 g corriander standard supermarket bag
  • 2 cubes onion stock
  • 1 fl tbsp veg stock powder optional
  • 1 teasp onion powder optional
  • 1 teasp garlic powder optional

Instructions
 

  • peel and cut the onions into slivers
    sliced onions sauteeing
  • wash and chop the celery into roughly 1 cm lengths and add to pan
    adding the crescents of celery
  • peel and crush or blitz the garlic in a mini blender
  • wash and chop the ginger finely or blitz in a mini blender - add both to the pan
    adding the blitzed ginger & garlic
  • wash and chop the potatoes into 2 or 3 cm sized chunks
  • scrub and chop the carrots into 2 cm sized pieces acifriy for 12 mins on 180°C together with the potatoes or add both to the already sauteeing onions
    the potatoes & carrots after 12 mins
  • wash and chop the peppers into 2cm sized pieces
  • wash and chop the courgette into 2 cm sized pieces and either actifry for 10 minutes on 180°C or add to pan.
    carrots & potatoes in actifry
  • if you're using the chikin, then begin actifrying it according to instructions - usually around 12 to 14 minutes on 180°C
  • Add the curry spices to the pan - 3 flat mild & 2 flat medium and continue to sautee for a few minutes.
    adding the curry powder
  • Add in coconut milk and add extra boiling water.
    adding some coconut milk
  • add in the soy sauce & stock cubes
  • Add in the chopped tomatoes
    adding some chopped tomatoes
  • at around this point, you will probably need to add some boiling water from a kettle to adjust the thickness of the sauce - not too thick - but not too runny either - it's a question of judgment - do it how you like it.
    mixed in coconut milk, plus some water to thin the sauce
  • add in the cooked frozen or defrosted chickpeas.
    adding the frozen 2 cans of chickpeas
  • add in the chikin - if using.
    adding the pan fried/actifried chikin
  • add in the chopped corriander
    adding the corriander near the end
  • The finished curry ready to serve.......
    after cooking on for a few minutes

Notes

  • As with all dishes the quantities of the different veggies and the suggested veggies are just my take on it. It's always good to adjust things to your own taste and opinions. Don't slavishly follow the recipe - adjust and amend to suit circumstances. If you've got loads of carrots - chuck some more in. Be bold - life favours the bold!
  • Add more or less curry powder to suit your own palate.
  • serve with cous cous or rice - I always use brown basmati, or wholemeal cous cous - but you can use short grain brown rice too - it just takes longer.....
  • This dish will keep well in the fridge for 7 days - it will improve on the second tasting......
Keyword curry powder, chickpeas, coconut milk, corriander, curry, peanut butter, indian curry, madras curry
Tried this recipe?Let us know how it was!