This is the perfect warming curry for a wintery night. Topped with crispy kale, this creamy nutty curry definitely stands out from the rest. Make this in a big batch and save the leftovers for lunch — it almost tastes better the next day!
We always have a stash of tinned chickpeas in our pantry because not only are they cheap, they’re incredibly nutritious. They're packed full of protein and fibre — so you’ll be left feeling full and with a happy gut! Combine this with healthy fats from the peanut butter and loads of antioxidants from the green veggies, you’ve got one seriously nutritious (and tasty) meal on your hands.
2 TBSP olive oil
1 large red onion (finely diced)
3 garlic cloves
1 red chilli
6 TBSP 100% peanut butter
3 TBSP maple syrup
2 TBSP soy sauce or tamari
2 x 400ml tin coconut milk
100g broccoli (we used tenderstem)
100g runner beans or sugar snap peas
2 x 400g tin chickpeas
4 handfuls curly kale (optional)
1 TBSP sesame seeds (optional)
Finely dice the onion, chilli, and garlic.
Add the onion to a pot with olive oil on a low-medium heat.
Sauté the onion for 2-3 minutes and then add in the chilli and garlic. Cook for another 2 minutes.
Then add in the coconut milk, soy sauce, maple syrup, and peanut butter.
Use a high heat to bring it to a boil and then leave it to simmer on a low heat for about 15 minutes.
If you’d like to top this with crispy kale, lightly coat the kale with olive oil, sesame seeds, and a pinch of salt. Then roast for about 15 minutes at 180°C.
Drain and rinse the chickpeas and add to the pot.
Then add the runner beans and broccoli. Leave it to cook for another 5 minutes.
When you’re ready to serve, squeeze in the lime and top with the crispy kale.