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Goodfood x PlantYou: Peanut Butter Chickpea Curry

with Sweet Pepper & Leafy Greens

Cooking time

20 minutes

Servings

2/4

Calories

720 /serving

Goodfood x PlantYou: Peanut Butter Chickpea Curry

with Sweet Pepper & Leafy Greens

We’re teaming up with plant-based foodie Carleigh Bodrug, whose healthy goal is to make embracing animal product alternatives more approachable. It’s working: her PlantYou cookbook is a New York Times bestseller. This red curry is jam-packed with goodness. Some you can see: like plentiful chickpeas, pepper and greens. Some you can’t see but sure can taste: mmm, peanut butter, almond milk and lime.

We will send you:

160g Basmati rice
1 Lime
120g Baby greens (baby spinach or kale)
1 Onion (or shallot)
1 Sweet pepper
1 Garlic clove
30ml Soy sauce (low sodium)
18g Red curry paste
540ml Chickpeas (canned)
200ml Almond milk
30g Peanut butter

Contains: Almonds, Peanuts, Soy, Sulphites, Wheat

You will need:

Medium pot
Strainer
Large pan
Oil
Salt & pepper (S&P)

Total Fat
17 g

Saturated Fat
2 g

Sodium
1690 mg

Total Carb
126 g

Sugars
14 g

Protein
28 g

Fibre
24 g

Preparation

Cook the rice

In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.

Mise en place

Meanwhile, halve, core and small-dice the sweet pepper. Juice the lime. Drain and rinse the chickpeas. Halve, peel and small-dice the onion. Mince the garlic.

Start the curry

In a large pan, heat a drizzle of oil on medium. Add the onion, sweet pepper and garlic. Sauté, 3 to 4 min., until the onion is translucent. Add the curry paste and soy sauce. Sauté, 1 to 2 min., until fragrant.

Finish the curry

To the pan of curry, add the chickpeas, peanut butter, almond milk and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 5 to 6 min., until beginning to thicken. Add the lime juice and spinach. Cook, stirring frequently, 2 to 3 min., until the spinach has wilted; season with S&P.