Peanut Butter Curry
Ingredients
2 400g tins Chickpeas (drained)
400g can Coconut milk
0.5 tsp Ground coriander
0.5 tsp Cayenne pepper
2 large Garlic cloves (crushed)
2 tbsp Oil
4 tbsp Peanut butter
2 tbsp Tomato puree
1 tsp Paprika
1 tsp Veg stock (or 1 cube)
1 Red onion
1 Lime
Pinch Chilli flakes
Handful Spinach (optional)
Serves: 4
Instructions
1. Prepare the red onion by roughly dicing.
2. Heat a large pot with oil. Crush the 2 garlic gloves, add to pot alongside the red onion for a minute until softened.
3. Add the 1 tsp paprika, 0.5 tsp cayenne pepper, 0.5 tsp ground coriander, pinch of chilli flakes, and mix well.
4. Now add the coconut milk, 4 tbsp peanut butter, 2 tbsp tomato puree, 2 cans drained chickpeas, veg stock powder, the juice of 1 lime, and stir.
5. Cook on a high heat for 5-6 minutes until it starts to thicken.
6. Take off the heat and add in the spinach to wilt (if using)
7. Serve with rice.