Peanut butter chickpea and potato curry
.
Comply with vegan.recipes4u for day by day scrumptious recipes 😋
.
.SAVE FOR LATER 😀
.
2 tbsp olive oil
1 medium crimson onion, diced
2 cloves garlic, finely chopped
1 medium crimson 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 based mostly milk
1 can chickpeas, drained and rinsed
three cups spinach
Warmth the olive oil in a big pan and add the crimson 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 based mostly 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 alternative when the spinach wilts
.
.
CREDITS TO earthofmariaa
.
.