Ingredients: Serves 4
- 2 tablespoon oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- A 2 cm round piece of fresh ginger
- 2 red chillies / dried chilli (to taste)
- 2 tsp medium curry powder
- 1 potato
- 400 g tin chickpeas
- 500 ml vegetable stock
- 150 g spinach
- 80 g crunchy peanut butter
- Salt and pepper
- Fresh coriander
- Salted roasted peanuts or cashews, roughly chopped
- White, fluffy rice to serve, naans / poppadoms etc.
Method:
- Peel the potato and cut into cubes then set aside, and drain and rinse your chickpeas then set aside.
- Now place a large saucepan over a medium heat, add in a little oil then throw in the onion and cook for a few minutes, before adding in the garlic, ginger and chillies to the pan – cook for another few minutes then add in the curry powder.
- Now add in your potato and chickpeas, along with the vegetable stock. Bring to the boil then reduce to a simmer for 8 minutes or until the potato is cooked through.
- Stir in your peanut butter and check seasoning.
- Add your spinach and allow to wilt.
- Serve with freshly chopped coriander, toasted peanuts and rice.
