Creamy, Spicy Peanut Chickpea Curry
A warm, comforting Thokoman recipe packed with flavor.
Ingredients
- • 2 tbsp oil
• 2 garlic cloves, crushed
• 1 onion, roughly diced
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp cayenne pepper
• A pinch of chili flakes
• 1 can (400g) full-fat coconut milk
• 4 tbsp Thokoman No Salt No Sugar Peanut Butter
• 2 tbsp tomato purée
• 2 cans (400g each) chickpeas, drained
• 1 vegetable stock cube
• Juice of 1 lime
Method
- Dice the onion and garlic finely.
- In a large pot, heat oil over medium heat. Add onion and garlic, and cook until softened and fragrant.
- Add paprika, cayenne, coriander, and chili flakes. Stir for a minute to release the flavor.
- Add coconut milk, Thokoman Peanut Butter, tomato purée, chickpeas, stock cube, and lime juice. Stir until creamy and well combined.
- Simmer on high heat for 5–6 minutes, until thickened and rich.
- Serve hot with rice, roti, or pap.
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