West African Peanut Chickpea Curry
A hearty and flavorful West African-inspired curry featuring tender chickpeas and sweet potatoes in a rich, creamy peanut and tomato sauce. This comforting dish is packed with aromatic spices and fresh vegetables, offering a taste of traditional West African cuisine.
Ingredients
- •2 tablespoon vegetable oil
- •1 medium yellow onion, chopped
- •3 garlic cloves, minced
- •1 tablespoon fresh ginger, grated
- •1 medium red bell pepper, cored, seeded, and diced
- •2 tablespoon tomato paste
- •1 teaspoon smoked paprika
- •0.5 teaspoon ground cumin
- •0.5 teaspoon cayenne pepper
- •1.5 lb sweet potato, peeled and diced into 1/2-inch cubes
- •1 can (14.5 oz) canned diced tomatoes, undrained
- •3 cup vegetable broth
- •0.5 cup creamy peanut butter
- •1 can (15 oz) canned chickpeas, rinsed and drained
- •5 oz fresh spinach
- •2 tablespoon lime juice, fresh
- • to taste salt
- • to taste black pepper
- • optional cooked rice, for serving
- • optional fresh cilantro, chopped, for garnish
- • optional roasted peanuts, chopped, for garnish
Instructions
- 1.
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- 2.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 3.
Add diced red bell pepper and cook for 3-4 minutes until slightly softened.
- 4.
Stir in tomato paste, smoked paprika, ground cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor of the tomato paste.
- 5.
Add the diced sweet potato, canned diced tomatoes (with their juice), and vegetable broth to the pot. Bring the mixture to a gentle simmer.
- 6.
Whisk in the creamy peanut butter until fully dissolved and the sauce is smooth. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
- 7.
Stir in the rinsed and drained chickpeas and fresh spinach. Cook for 3-5 minutes, or until the spinach has wilted completely.
- 8.
Remove from heat and stir in the fresh lime juice. Season with salt and black pepper to taste. Adjust cayenne pepper if you prefer more heat.
- 9.
Serve hot over cooked rice, garnished with fresh chopped cilantro and roasted peanuts, if desired.
Tips
- 💡For a richer flavor, use a good quality, natural peanut butter that contains only peanuts and salt.
- 💡If you prefer a thinner curry, add a little extra vegetable broth or water until you reach your desired consistency.
- 💡Adjust the amount of cayenne pepper to suit your spice preference. Start with less and add more if you like it spicier.
- 💡This curry tastes even better the next day as the flavors meld. It's excellent for meal prep!
- 💡Feel free to add other vegetables like carrots, collard greens, or even plantains during the sweet potato simmering stage for added nutrition and texture.
Recipe from TheCookbook.ai
Created by Basil Roux