This has been one of my go too curry’s for as long as I can remember. The peanut butter and coconut milk makes it so incredibly thick and creamy as well as being incredibly easy to make. I posted this on my instagram not long ago and it’s been a big hit! Let me know if you give it a go.
Homemade curry’s have always been my favourite dinner because you can create so much flavour from such simple ingredients. I’ve never met anyone who doesn’t like this dish.
1 tsp olive oil
1 onion, sliced
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
2 sweet potatoes, cut into cubes
400g canned chickpeas
400ml canned coconut milk
1 tbsp soy sauce
3 tbsp peanut butter
1 tbsp lime juice
1 cup spinach
Add your onion and garlic to a pan with a bit of olive oil and cook for a few minutes before adding the spices. Next add your sweet potato and stir to coat in the spices.
Next add the chickpeas, coconut milk, soy sauce, peanut butter and lime juice. Cover and leave to simmer for around half an hour until the sweet potato is soft. Add the spinach and stir through until wilted. Serve with brown rice and top with fresh coriander and chilli.
If you haven’t yet be sure to check out my new cook book Healthy Kelsi that has just been released. Packed with a bunch of simple, vibrant and delicious plant based recipes.