10 Minute Peanut Butter Curry
Ingredients
- 2 tbsp oil
- 2 large garlic cloves
- 1 red onion
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- pinch chilli flakes
- 400g can of coconut milk
- 4 tbsp peanut butter
- 2 tbsp tomato puree
- 2 400g tins of chickpeas
- 1 tsp veg stock or 1 cube
- juice of 1 lime
- handful spinach, optional
Preparation
Prepare the red onion by roughly dicing.
Heat a large pot with oil, 2 crushed garlic cloves and red onion for a minute until softened.
Add the 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp ground coriander, pinch chilli flakes and mix.
Add the coconut milk, 4 tbsp peanut butter, 2 tbsp tomato puree, 2 cans drained chickpeas, veg stock powder and juice of 1 lime and stir.
Cook on a high heat for 5-6 minutes until it starts to thicken.
Take off the heat and add in the spinach to wilt if using.
