Quick & Easy PB Chickpea Curry

coconut milk dairy free gluten free nut butters peanut butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Healthy Happy Life.

Whip up this easy PB chickpea curry in minutes. All you need is fresh peanut butter made with the NutraMilk for a super creamy, rich and flavorful curry. Serve it over quinoa for a healthy all plant-based meal full of fiber, plant protein and loads of vitamins & minerals. Enjoy!

For more information about the benefits of peanuts, click here.

INGREDIENTS

  • 1/4 cup peanut butter made with the NutraMilk
  • 1 lime, medium size, juiced
  • 1 1/2 Tbsp. maple syrup
  • 1 clove garlic, minced
  • 1 tsp curry powder, use less for a milder flavor
  • 1/2 – 3/4 coconut milk made with the NutraMilk (optional- you can use water)
  • 1 1/2 cups chickpeas, cooked or canned drained and rinsed
  • 1 tsp. of oil of choice or ghee
  • salt and pepper, to taste 
  • Optional garnishes, greens, smoky paprika, red chili peppers, hot sauce, fresh herbs

For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

For Coconut Milk (Optional)

  • 2 cups (160g) of unsweetened dried coconut
  • 1 ½ quarts (6 cups) of water

     

    INSTRUCTIONS

    • Making the peanut butter
      • Place peanuts in the NutraMilk container.
      • Press Butter cycle, set for 2-3 minutes.
      • Press Start.
      • Open the container lid.
      • Take out peanut butter and store in airtight container.

    • Making coconut milk from dehydrated coconut
      • Place the unsweetened dried coconut in the NutraMilk container.
      • Press Butter cycle, set for 1 minute.
      • Press Start.
      • Open the container lid and add 1 cup of water. Replace lid.
      • Press Butter cycle, set for 1 minute.
      • Press Start.
      • Repeat this step for each cup of water, until you have used all 6 cups.
      • Press Mix (do not change the default time)
      • Press Dispense.
      • Press Start and open spigot to fill your storage container.

    *you can use more or less water depending on how full-bodied you want the milk to be.

    • Place a sauce pot over high heat and add the garlic and a tsp of oil or ghee. Allow the garlic to cook and caramelize a bit.
    • Whisk in the peanut butter, maple syrup, lime juice, coconut milk or water and curry powder. Keep whisking as you bring the mixture to a slow boil. Lower the heat to low and continue whisking as the sauce thickens.
    • Add in the chickpeas. Stir well. Allow the sauce and chickpeas to simmer on low for 3-4 minutes. Add salt and pepper to taste.

    • When chickpeas are tender and sauce thickened, remove from heat. Serve over top rice or quinoa or inside a pita or a wrap. You could even serve on the side of a salad or alongside other veggies. Enjoy!



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