Peanut Butter & Chickpea Curry

Serves 4

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 2 small red onions, diced
• 2x 400g tins chickpeas, drained
• 4 tbsp peanut butter
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Pinch chilli flakes
• 1/2 tsp ground coriander
• 1 tsp veg stock powder
• 1 x 400g tin coconut milk
• 1 x 400g tin chopped tomatoes
• 2 large handfuls spinach
• Jumbo peanuts, unsalted
• Salt and pepper

Method

1. Heat a pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt and pepper. Cook down for a couple minutes.
2. Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple minutes.
3. Add the tinned tomatoes, coconut milk and the veg stock powder and mix well.
4. Bring to a boil and then reduce to a low heat for 15 minutes (lid off) making sure to give it a stir ever 5 minutes.
5. Stir in the spinach and cook for a further 5 minutes (or to your desired consistency).
6. Meanwhile dry fry a handful of the jumbo peanuts until lightly browned to serve on top.

Top Tip: Serve by topping the curry with jumbo peanuts and some fresh coriander.

Per 100g Calories: 135, Carbohydrates: 8.0g, Sugars: 2.3g, Fat: 8.7g, Saturates: 3.8g, Protein: 4.8g, Salt: 0.18g

Recipe from: Healthy Living James www.healthylivingjames.co.uk Instagram and Facebook @healthylivingjames

January 2018 (Issue 34) Vegan Life Magazine