{"id":14675,"date":"2022-11-16T16:14:09","date_gmt":"2022-11-16T16:14:09","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=14675"},"modified":"2023-09-07T16:55:17","modified_gmt":"2023-09-07T15:55:17","slug":"chickpea-and-spinach-peanut-curry","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/chickpea-and-spinach-peanut-curry\/","title":{"rendered":"Chickpea &#038; Spinach Peanut Curry"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients: Serves 4<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoon oil<\/li><li>1 onion, finely chopped<\/li><li>2 garlic cloves, minced<\/li><li>A 2 cm round piece of fresh ginger&nbsp;<\/li><li>2 red chillies \/ dried chilli (to taste)<\/li><li>2 tsp medium curry powder<\/li><li>1 potato<\/li><li>400 g tin chickpeas<\/li><li>500 ml vegetable stock<\/li><li>150 g spinach<\/li><li>80 g crunchy peanut butter<\/li><li>Salt and pepper<\/li><li>Fresh coriander<\/li><li>Salted roasted peanuts or cashews, roughly chopped<\/li><li>White, fluffy rice to serve, naans \/ poppadoms etc.<\/li><\/ul>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Method:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>Peel the potato and cut into cubes then set aside, and drain and rinse your chickpeas then set aside.<\/li><li>Now place a large saucepan over a medium heat, add in a little oil then throw in the onion and cook for a few minutes, before adding in the garlic, ginger and chillies to the pan &#8211; cook for another few minutes then add in the curry powder.<\/li><li>Now add in your potato and chickpeas, along with the vegetable stock. Bring to the boil then reduce to a simmer for 8 minutes or until the potato is cooked through.<\/li><li>Stir in your peanut butter and check seasoning.<\/li><li>Add your spinach and allow to wilt.<\/li><li>Serve with freshly chopped coriander, toasted peanuts and rice.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Serves 4 2 tablespoon oil 1 onion, finely chopped 2 garlic cloves, minced A 2 cm round piece of fresh ginger&nbsp; 2 red chillies \/ dried chilli (to taste) 2 tsp medium curry powder 1 potato 400 g tin chickpeas 500 ml vegetable stock 150 g spinach 80 g crunchy peanut butter Salt and [&hellip;]<\/p>\n","protected":false},"author":571,"featured_media":18097,"template":"","meta":[],"categories":[377,375,385],"tags":[567,560],"keydate":[663],"supplier_sponsor":[],"class_list":["post-14675","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-mains","category-recipes","category-recipes-vegan","tag-menu-planning","tag-vegetables","keydate-national-curry-week"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chickpea &amp; 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