Vegetable Peanut Curry
CREAMY CURRY
This curry is soo creamy, packed full of so much flavour. You may think adding peanut butter to a curry is slightly weird, but trust me on this one it adds a new layer to your curry. It creates this creamy and slightly nutty flavour which is to die for!
Also, it’s so quick and easy to make in only 1 pot and in 30 minutes - a delicious and nutritious dinner is made!
INGREDIENTS
1 brown onion, diced
2-3 garlic cloves, minced
1 inch piece of ginger, minced
1 red chilli, diced
1 tbsp lemongrass paste / 1 lemongrass stalk, woody end removed and diced small
1 tbsp curry powder
1/4 tsp turmeric
1/2 tsp chilly flakes
1 red capsicum, diced
1 sweet potato, diced
400ml tin chopped tomatoes
400ml coconut cream
1/4 cup peanut butter
400g tin chickpeas
1 cup kale, chopped
1/2 lime
DIRECTIONS
Heat a large pot or skillet over medium heat with a glug of oil.
Add in onions, season with salt and let sauté for 5-7 minutes or until softened.
Add in garlic, ginger, chilly, lemongrass and spices. Stir to combine and sauté for 3-5 minutes.
Next combine capsicum and sweet potato and stir to combine. Pour in chopped tomatoes, then fill 1/2 of the tin with water and pour in along with the coconut cream. Stir to combine, then cover and let simmer for 20-25 minutes or until sweet potato has softened.
Uncover, then add in peanut butter, chickpeas and kale and stir. Squeeze in lime, season with salt and pepper and take off heat.
Serve with some rice, coriander, spring onion and fresh chilli.