10-minute Peanut Chickpea Curry

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10-minute Peanut Chickpea Curry

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SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

JUSTIN’S® Classic Peanut Butter

INGREDIENTS

2 tablespoons olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon cayenne pepper
¼ teaspoon chili flakes
1 can full-fat coconut milk
¼ cup Justin’s Classic Peanut Butter
2 tablespoons tomato paste
2 cans chickpeas, rinsed and drained
1 bouillon cube (optional)
2 tablespoons lime juice

DIRECTIONS

In a large skillet over medium heat, heat the oil. Add the onion and garlic, and sauté until softened. Add spices and sauté 1 minute more. Add coconut milk, peanut butter, tomato paste, chickpeas and bouillon cube (if using). Stir until well combined.
Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
Serve warm with rice and fresh cilantro, as desired.

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INGREDIENTS

2 tablespoons olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon cayenne pepper
¼ teaspoon chili flakes
1 can full-fat coconut milk
¼ cup Justin’s Classic Peanut Butter
2 tablespoons tomato paste
2 cans chickpeas, rinsed and drained
1 bouillon cube (optional)
2 tablespoons lime juice

DIRECTIONS

In a large skillet over medium heat, heat the oil. Add the onion and garlic, and sauté until softened. Add spices and sauté 1 minute more. Add coconut milk, peanut butter, tomato paste, chickpeas and bouillon cube (if using). Stir until well combined.
Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
Serve warm with rice and fresh cilantro, as desired.

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