Peanut Butter Chickpea Curry
Ingredients
- 2 tablespoon rapeseed or sunflower oil
- 1 onion
- 2 garlic cloves or 1 teaspoon ready-chopped garlic
- thumb-sized piece fresh ginger or 2 teaspoon ready-chopped ginger
- 2 red chillis
- 1 green pepper
- 2 teaspoon medium curry powder
- 1 potato
- 400 g tin chickpeas
- 500 ml vegetable stock
- 50 g kale
- 75 g crunchy peanut butter
- salt and black pepper
- fresh coriander optional
- peanuts optional
Preparation
Heat the oil in a large saucepan. Peel and slice the onion and add to the pan. Peel and crush the garlic, finely chop the ginger and chillis and add to the pan. Cook over a medium heat for 3-4 minutes until starting to soften.
Trim the pepper and cut into large chunks. Add to the pan with the curry powder.
Peel the potato and cut into cubes. Drain and rinse the chickpeas. Add both to the pan with the vegetable stock. Bring to the boil then reduce to a simmer and cook for 7-8 minutes until the potato is cooked through.
Remove any tough stalks from the kale and chop roughly. Stir through the curry along with the peanut butter. Cook for a further minute until the kale has just wilted.
Season to taste, and add a splash more water if the curry has become too thick. Scatter with chopped coriander and peanuts and serve.
