This has been one of my go to curry’s for as long as I can remember. The peanut butter and coconut milk makes it so incredibly thick and creamy.
You can really add whatever vegetables you have handy into the curry sauce but I love the addition of sweet potato as they're perfectly sweet and tender.
Cooking Time: 40 minutes
1 tsp olive oil
1 onion, sliced
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 sweet potatoes, cut into cubes
400g canned chickpeas
400ml canned coconut milk
1 tbsp soy sauce
3 tbsp peanut butter
1 tbsp lime juice
1 cup spinach
Add your onion and garlic to a pan with a bit of olive oil and cook for a few minutes before adding the spices. Next add your sweet potato and stir to coat in the spices.
Next add the chickpeas, coconut milk, soy sauce, peanut butter and lime juice. Cover and leave to simmer for around half an hour until the sweet potato is soft.
Add the spinach and stir through until wilted.
Serve with brown rice and top with fresh coriander and chilli.