10-minute Peanut Chickpea Curry

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SERVING SIZE:

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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

  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.
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