Page 59 - Vegan Life - Issue 59 (February 2020)

Chickpea & Peanut Butter Curry
Serves 4

This chickpea and peanut butter curry • 2 tbsp peanut butter simmer and cook for 20-30 minutes
takes influence from Thai and Indian • 1 lime, juice only until the sauce has thickened, then add
food. The lime and peanut butter is a • 1 400g (14oz) tin chopped tomatoes the mango chutney and mix in well and
combination seen in Thai curries but it • 1 400ml (14oz) tin coconut milk season to taste.
works beautifully with the chickpeas in • 1 tbsp mango chutney
this creamy dish. Per serving (471g)
1 Begin by adding the vegetable oil to Calories: 790, Carbohydrates: 70g,
• 1 tbsp vegetable oil a saucepan and over a medium-high Sugars: 18g, Salt: 1.8g, Fat: 50g,
• 1 onion, finely diced heat, add the onion, garlic, peanuts, Saturates: 22g, Protein: 27g
• 2 cloves garlic, puréed curry powder and turmeric. Cook for 4-5
• 50g (2oz) chopped peanuts minutes, then add the chickpeas, peanut
• 1 tbsp curry powder butter, lime juice, chopped tomatoes and
• 1 tsp turmeric powder coconut milk. Recipe created in-house by the
• 2 400g (14oz) tin chickpeas, drained 2 Bring to the boil, turn down to a Vegan Life Chefs

59