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Shez’s Pantry Challenge: Peanut Butter Chickpea Curry

Shez shows she’s up for the challenge, creating a personalised recipe for Lightning fan Sharni, using only ingredients from her pantry and fridge!

Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself! 

Peanut Butter Chickpea Curry

SERVES: 4
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
Vegetarian

Ingredients List:

1 brown onion finely diced

2 tsp. crushed garlic

2-3 Tbsp. curry powder

1-2 carrots, chopped into 2cm pieces

1 head of broccoli cut into bite size stalks

1 Tbsp. coconut oil or olive oil

1/2 cup water or stock

1 can coconut milk or cream

4 Tbsp. peanut butter

2 cans chickpeas

salt and pepper

100g-150g baby spinach

2 cups cooked brown rice

Directions:

Fry off onion in oil over medium heat until it starts to soften. Add curry powder and garlic, cook for another minute.

Next, add carrot and broccoli, cook for 1-2 minutes until veggies start to soften slightly.

Add water or stock, coconut milk or cream, peanut butter and chickpeas. Stir until combined and bring to the boil, then reduce heat.

Simmer gently for 5-6 or until vegetables are cooked, stirring occasionally.

Season with salt and pepper and add a splash of warm water if it starts to get too thick or dry.

Turn of the heat and stir through spinach until it wilts. Serve on a bed of brown rice.

 

NOTE: Any veggies work a treat; I love pumpkin or sweet potato! Also, a little chili is a nice addition if you like a little spice!

 

Shez’s Pantry Challenge is brought to you by AVID Property Group. 

For more recipes and food inspiration from Laura Scherian, make sure you check out Shez’s Kitchen online, with featured recipes in the Sunshine Coast Daily.