If you’re looking for a rich coconut curry that can be prepared in a snap, then look no further than Robin Robertson’s Coconut-Peanut Chickpeas and Vegetables from 1000 Vegan Recipes. This recipe will satiate your craving for a luscious, peanut curry sauce, tasty enough to impress anyone.

I made this up for a quick lunch on Saturday deciding to pair it with couscous rather than the suggested rice simply to save time. Though it may not have been as traditional served this way, it still so addicting that I practically had to come up for air at one point.

Just a quick chop and sauté of some veggies, and the addition of the curry, peanut butter and opening a few cans, and you’re off to let it simmer as long as you can stand to hover over it stirring this intoxicatingly aromatic sauce so that the flavours can meld together. Serve it up over some rice or couscous like I did, and you have yourself one heck of a nutritious meal that’s ready in less than 30 minutes. Pretty impressive if you ask me.

It makes a fair amount, but if you want enough for dinner and lunch the next day, then you might consider adding an extra can of chickpeas, or making more rice/couscous, because you will definitely want a second helping of this divine meal.

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