251kcal
7g
5g
6g
2g
11g
31g
146mg
- 2 cloves crushed Garlic
- 1 diced Onion
- 150g / 5.3oz prepped Vegetables
- 420g / 15oz drained and rinsed Chickpeas
- 160ml / 5.41fl oz Coconut milk
- 1 tbsp Tamari sauce
- 125g / 4.41oz Peanut butter
- 1 Lime juice
- 2 tsp Sesame oil
1. Heat 2 tsp Sesame oil in a pan. Cook 2 crushed Garlic cloves and 1 diced Onion for a few minutes.
2. Add 150g / 5.3oz prepped Vegetables, stir to combine, and cook on low heat with a lid until vegetables are partly cooked.
3. Add 420g / 15oz drained and rinsed Chickpeas and stir.
4. For the sauce, combine 160ml / 5.41fl oz Coconut milk, 1 tbsp Tamari sauce, and 125g / 4.41oz Peanut butter in a bowl, whisk with a fork. Pour into the curry and mix with the vegetables.
5. Cook on low heat for 5 minutes until heated through.
6. Squeeze 1 Lime juice over and optionally top with coriander, chopped peanuts, and sliced chili before serving. Serve with cooked rice.
58% of RDI
116% of RDI
5% of RDI
0% of RDI
0% of RDI
116% of RDI
233% of RDI
You can use green beans, peas, carrots, courgette/zucchini, broccoli, or cauliflower. Serve with basmati or brown rice. Optional toppings include coriander leaves, chopped peanuts, and sliced chili.
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