Thai Coconut Peanut Butter Curry
Ingredients
- 1 onion
- 1 courgette
- 1 pepper
- handful of mushrooms
- 3/4 cloves of garlic
- 1 inch knob of ginger
- 1 tsp cooking oil or water/soy sauce
- 1 teaspoon of ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of turmeric
- 1 heaped teaspoon of garam masala
- 1/2 teaspoon chilli flakes
- 3 heaped tablespoons of peanut butter
- 3/4 of a 400ml tin of coconut milk
- 200ml water
- 1 stock cube
- 1 tin of chickpeas, drained and rinsed
- salt and pepper to taste
- juice of half a lemon
- handful of chopped fresh coriander
- a couple of spring onions
Preparation
First, chop up all the vegetables.
On medium-high heat, fry the onions, mushrooms, and courgettes. Use water or oil for frying.
After about 3 minutes, or once the vegetables are half-way cooked, add the garlic, ginger, half a teaspoon of chilli flakes, 1 teaspoon each of cumin, coriander, and garam masala, and half a teaspoon of turmeric.
Add 1-2 tablespoons of water to prevent the spices from sticking to the pan.
Cook the mixture for about five more minutes until everything is softened.
Add 3 heaped tablespoons of peanut butter, mix thoroughly, along with 3/4 of a tin of coconut milk, 200ml water, one tin of chickpeas, and one stock cube.
Mix everything well and bring to a boil. Add more water if necessary to cover all ingredients.
Once boiling, reduce heat to medium-low and simmer for about half an hour.
Stir occasionally to prevent sticking and check consistency. Cook longer if desired for thicker curry.
Once desired consistency is reached, add the juice of half a lemon and some chopped fresh coriander, and mix well.
Serve with basmati rice and top with chopped coriander and chopped spring onions.
