The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Peanut & Chickpea Curry with Black Rice
West African flavours infuse this earthy plant-based curry, with deep roast peanut butter, creamy chickpeas and vibrant sweet potato. A warm house-blend spice mix of cinnamon, nutmeg, cumin and coriander adds extra flavour. Nutty black rice soaks it all up. A spritz of lime to finish it all off.
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 100g black rice (use half) (Organic Black Rice)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g baby spinach (use half)
- 1 tsp turmeric (use a quarter)
- 1 small sweet potato (use half)
- 1 unwaxed lime (use half)
- 4cm fresh ginger (use half)
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 15g creamed coconut (use half)
- 1 onion (use half)
- 1 chilli (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
Nutritional Information
Calories: 672
Protein: 21g
Carbs: 70g
Fat: 25g
Ingredients
- 100g black rice (Organic Black Rice)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4cm fresh ginger
- 1 small sweet potato
- 1 unwaxed lime
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 80g baby spinach
- 230g chickpeas (Chickpeas, water, salt)
- 1 tsp turmeric (use half)
- 15g creamed coconut
- 1 chilli
- 1 onion
Nutritional Information
Calories: 672
Protein: 21g
Carbs: 70g
Fat: 25g
Spicy Peanut & Chickpea Curry with Black Rice
West African flavours infuse this earthy plant-based curry, with deep roast peanut butter, creamy chickpeas and vibrant sweet potato. A warm house-blend spice mix of cinnamon, nutmeg, cumin and coriander adds extra flavour. Nutty black rice soaks it all up. A spritz of lime to finish it all off.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a measuring jug, a grater, a sieve, a peeler & another medium saucepan
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 30-35 mins, until cooked, then drain
- Meanwhile, mix the creamed coconut, stock powder and peanut butter in the jug with 300ml boiling water (150ml for 1 person)
Get the sweet potato into the oven
- Dice the sweet potato into 1cm chunks (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 20-25 mins, until soft and golden
Prep time
- Finely dice the onion. Finely chop or grate the ginger. Deseed and finely dice half the chilli, and finely slice the remaining
- Halve the lime. Drain and rinse the chickpeas. Rinse the spinach
Build the curry
- Heat the medium saucepan with 1/2 tbsp oil on medium heat. Once hot, add the onion and cook for 5 mins
- Stir in the ginger, diced chilli (or to taste), West African spice blend and the half pack of turmeric. Cook for 2 mins
- Add the chickpeas to the pan, along with the peanut mixture and juice from half the lime. Stir to combine and simmer for 5-6 mins, until the sauce thickens
- Add the spinach and roasted sweet potato and cook for 1-2 mins, until the spinach has wilted
Plate up
- Share the chickpea curry between bowls, with the rice alongside. Sprinkle over the sliced chilli (or to taste). Squeeze over the remaining lime juice
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.