Vegetarian Chickpea Peanut Curry

Whether you choose to savor it on its own or pair it with a side of rice, this Chickpea Peanut Curry is an ideal choice for hectic weeknights. What’s more, this recipe is highly freezer-friendly, allowing you to prepare a double batch or store leftovers for weeks and months to come.

Chickpea Peanut Curry

This Chickpea Peanut Curry, prepared in a single pot and ready in under 30 minutes, is the perfect option for a vegetarian weeknight dinner!

Ingredients

1 tablespoon of olive oil
1 diced onion
4 cloves of minced garlic
1 tablespoon of curry powder
1 teaspoon of cumin
1/4 teaspoon of chili flakes
1 teaspoon of salt
2 medium sweet potatoes, peeled and cubed (approximately 4 cups)
14 oz can of diced tomatoes
2 cups of chicken or vegetable broth
1/2 cup of peanut butter, smooth or chunky
14 oz can of chickpeas, strained and rinsed
2 cups of spinach, roughly chopped

To Serve (optional):

Cooked white rice
Lime wedges
Roughly chopped cilantro
Roughly chopped peanuts

Instructions

In a large pot over medium-high heat, warm the olive oil.
Add the diced onion and cook for 3-4 minutes until it becomes tender and translucent. Add the garlic and cook for an additional 1-2 minutes until tender.
Incorporate the curry powder, cumin, chili flakes, and salt, cooking for 30 seconds or until the fragrance emerges. Add the cubed sweet potatoes and stir to coat them in the onion and spice mixture.
Add the diced tomatoes, broth, peanut butter, and chickpeas, stirring to combine. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for 15-20 minutes until the sweet potatoes become tender and easily pierced with a fork.
Once cooked, add the chopped spinach, stir to combine, and cook for an additional 1 to 2 minutes until it wilts.
Serve immediately, either on its own or with a side of rice. You can also enhance it with a squeeze of lime, a sprinkle of cilantro, and chopped peanuts.