10-minute Peanut Chickpea Curry

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

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

  1. 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.
  2. Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
  3. Serve warm with rice and fresh cilantro, as desired.
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
  1. 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.
  2. Bring to a simmer and cook 6-7 minutes. Remove from heat and stir in lime juice.
  3. Serve warm with rice and fresh cilantro, as desired.
Great Summer Recipes
Easy Peanut Butter Fudge in cupcake wrappers stacked on a cloth with Justin's peanut butter and milk jar in the background

Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.

 

Chocolate Hazelnut Truffles on a white background with hazelnuts with blurred Justin's peanut butter jar

I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.

Chocolate Peanut Butter Cup Cookie S'mores laid out on gold cooking rack, atop white countertop

These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!

Chipotle Chicken Enchilada Soup in a white bowl with avocado and cilantro and tortillas on a checkered cloth

Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.