Peanut Butter, Coconut & Jumbo Chickpea Curry

Rich, creamy and packed with warming spices, this one-pan curry combines Merchant Gourmet Jumbo Chickpeas with coconut milk, peanut butter and plenty of fresh aromatics. Served alongside fragrant Coconut & Lime Leaf Rice and topped with vibrant garnishes, it's an easy plant-based dinner full of flavour.

Written by Liv Howard
20 minutes Serves 4 Beginner
Peanut Butter, Coconut & Jumbo Chickpea Curry
Ingredients
  • 3 heaped tbsp coconut oil
  • 1 white onion, diced
  • 4 garlic cloves, crushed
  • 1 thumb-sized piece fresh ginger, grated
  • 2 large mixed chillies, chopped
  • 1 tsp turmeric
  • 1½ tsp ground cumin
  • 1½ tsp garam masala
  • 1 x 400ml tin full-fat coconut milk
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 lime, juiced, plus wedges to serve
  • 2 pouches Merchant Gourmet Jumbo Chickpeas
  • Large handful spinach, fresh or frozen
  • 10g fresh coriander, roughly chopped
  • 2 pouches Merchant Gourmet Coconut & Lime Leaf Rice
  • Pickled red onion, to serve (optional)
  • Yoghurt, to serve (optional)
  • Extra chilli, to serve (optional)
  • Peanuts, to serve (optional)

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Jumbo Chickpeas
Jumbo Chickpeas
240G
  1. Heat the coconut oil in a large saucepan over a medium heat. Add the onion and cook for around 3 minutes until softened.
  2. Stir in the garlic, ginger, chillies, turmeric, cumin and garam masala. Cook for 2–3 minutes until fragrant and the spices are lightly toasted.
  3. Add the chopped tomatoes, coconut milk and peanut butter. Stir well and bring to a gentle simmer.
  4. Add the spinach and cover with a lid for a few minutes until wilted.
  5. Stir in the Merchant Gourmet Jumbo Chickpeas, soy sauce, lime juice and half of the chopped coriander. Cook for 3–4 minutes until heated through.
  6. Heat the Merchant Gourmet Coconut & Lime Leaf Rice according to the packet instructions.
  7. Divide the rice between bowls and spoon over the curry.
  8. Finish with the remaining coriander and any optional toppings, including pickled red onion, yoghurt, chilli, peanuts and lime wedges.

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