Peanut butter chickpea and potato curry

By earthofmariaa



2 tbsp olive oil
1 medium pink onion, diced
2 cloves garlic, finely chopped
1 medium pink chilli, de-seeded and finely chopped
2 tsp garam masala
1 tsp cumin
1 tsp paprika
2 tbsp tomato paste
three medium potatoes, diced
1 can chopped tomatoes
1 can coconut milk
2 tbsp tamari
1 tsp turmeric
three tbsp peanut butter
1 1/2 tbsp curry paste
1 cup plant primarily based milk
1 can chickpeas, drained and rinsed
three cups spinach

Warmth the olive oil in a big pan and add the pink onion, garlic, chilli, garam masala, cumin, paprika, and tomato paste. Cook dinner for five minutes, till softened and aromatic, over a medium-high warmth. Now add the potatoes, chopped tomatoes, coconut milk, tamari, turmeric, peanut butter, curry paste and plant primarily based milk. Simmer for 15 minutes, then add the chickpeas and simmer for 10 minutes extra, till the potatoes soften. Stir within the spinach and serve the curry with rice of your selection when the spinach wilts.
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By admin