Vegan Peanut Chickpea Curry

Vegan Peanut Chickpea Curry Recipe

By Earth of Maria

👩‍🍳Cook Time: 11 mins

Ingredients

1 large onion, chopped

7 oz sugar snap peas

1 can chickpeas, drained and rinsed

2 tbsp tomato paste

black pepper, to taste

1/2 can coconut milk

2 tsp curry powder

1 tbsp turmeric

1 tsp garam masala

1 tbsp tamari

1/2 lemon, juice of

1 tbsp peanut butter

1 cup kale, de-stemmed and chopped

Instructions

1Start by adding the onion and the sugar snap peas to a non-stick frying pan and cook for 2-3 minutes, until the onion softens and the peas are bright green.

2Stir in the chickpeas together with tomato paste and season to taste with black pepper.

3Pour in the coconut milk, and add the curry powder, turmeric, garam masala, tamari and lemon juice. Stir over a medium heat for around 4-5 minutes, until the sauce starts to thicken.

4Add the peanut butter and kale, and continue stirring for a further 2-3 minutes, until the kale wilts.

5Serve over a bed of rice of your choice.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.