CHICKPEA, COCONUT & PEANUT BUTTER CURRY

400g tinned tomatoes

1 tsp olive oil

1 lemongrass stalk, chopped

1 white onion

1 can coconut milk

1 can chickpeas, drained

1 tbsp curry powder

2 tbsp peanut butter

1 tsp turmeric

salt & pepper

½ green pepper

½ red pepper

1 tsp chilli powder

50g spinach

1 fresh lime

Basmati rice, to serve

To begin, chop the onion and garlic finely and add to a large pot with a tbsp of olive oil. Cook on a medium heat.
Chop the peppers into thin slices and add to the pan along with the chopped lemongrass (take off the first layer of the lemongrass before slicing finely).
After a few minutes, add the drained chickpeas, tinned tomatoes and tomato paste. Mix together. Stir together on a medium heat for around 5 minutes then add in the peanut butter and the juice of 1/2 lime Season generously with salt and pepper, add the spinach just before serving and enjoy
Add the spices and seasoning followed by the coconut milk. Stir together on a medium heat for around 5 minutes before adding in the peanut butter and the juice of a lime. Mix together and turn down the heat to low. Leave to simmer for 5-10 minutes.
Add in the spinach. Once the spinach is wilted, take off the heat and serve with your prepared basmati rice!

Recipe by @justkatieskitchen 👩🏼‍🍳

BODNANT WELSH FOOD