Simple Chickpea Spinach Curry with Peanut Butter
Ingredients
- 2 tbsp olive oil
- 1 white onion chopped
- 4 cloves garlic chopped
- 3 cans chickpeas, drained
- 4 handfuls baby spinach
- 2 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 veg stock cube
- 1 can coconut milk
- 1 can chopped tomatoes
- 1 cup water
- 1/2 cup unsweetened peanut butter
- 1/2 cup unsalted peanuts, roasted
- Salt
- Coriander to garnish
Preparation
If making for young children, leave out the cayenne pepper and add chilli flakes for anyone wanting more spice.
Cook the onions and garlic in the olive oil for about ten minutes until softened.
Add the paprika and cayenne pepper and cook for another two minutes, stirring continuously to avoid burning the spices.
Add the coconut milk, tomatoes, water, and veg stock, then stir to combine well.
Add the spinach and chickpeas and mix them into the sauce.
Add the peanut butter, mix well, and simmer for ten minutes.
While simmering, cook the peanuts in a dry pan for a few minutes, constantly moving the pan to prevent burning.
Add the peanuts to the curry, season with salt, and serve with rice. Enjoy!
