Spicy Peanut & Chickpea Curry with Black Rice
West African flavours infuse this earthy plant-based curry, with deep roast peanut butter, creamy chickpeas and vibrant sweet potato. A warm house-blend spice mix of cinnamon, nutmeg, cumin and coriander adds extra flavour. Nutty black rice soaks it all up. A spritz of lime to finish it all off.
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a measuring jug, a grater, a sieve, a peeler & another medium saucepan
1
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 30-35 mins, until cooked, then drain
- Meanwhile, mix the creamed coconut, stock powder and peanut butter in the jug with 300ml boiling water (150ml for 1 person)
2
Get the sweet potato into the oven
- Dice the sweet potato into 1cm chunks (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
3
Prep time
- Finely dice the onion. Finely chop or grate the ginger. Deseed and finely dice half the chilli, and finely slice the remaining
- Halve the lime. Drain and rinse the chickpeas. Rinse the spinach
4
Build the curry
- Heat the medium saucepan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 5 mins
- Stir in the ginger, diced chilli (or to taste), West African spice blend and the half pack of turmeric. Cook for 2 mins
- Add the chickpeas to the pan, along with the peanut mixture and juice from half the lime. Stir to combine and simmer for 5-6 mins, until the sauce thickens
- Add the spinach and roasted sweet potato and cook for 1-2 mins, until the spinach has wilted
5
Plate up
- Share the chickpea curry between bowls, with the rice alongside. Sprinkle over the sliced chilli (or to taste). Squeeze over the remaining lime juice