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CHICKPEA, COCONUT & PEANUT BUTTER CURRY


 

CHICKPEA, COCONUT & PEANUT BUTTER CURRY

INGREDIENTS

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


METHOD

  1. 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.

  2. 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).

  3. 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

  4. 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.

  5. Add in the spinach. Once the spinach is wilted, take off the heat and serve with your prepared basmati rice!


Recipe by @justkatieskitchen 👩🏼‍🍳


 



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