Creamy Peanut Butter Curry

Ingredients:

1/2 cup natural peanut butter
1/2 can coconut milk
1 can chickpeas, drained and rinsed under running water
1 tablespoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 onion, peeled and roughly chopped
2-3 cloves garlic, minced
1 teaspoon ground ginger
1/4 cup tomato paste
2 cups water
1½ teaspoons salt (or to taste)
1 tablespoon freshly squeezed lemon juice (or to taste)
1 cup baby spinach leaves
1 medium carrot, roughly chopped

For serving:
1/4 cup “raw” peanuts
1 handful coarsely chopped fresh parsley (or cilantro, spring onions, and etc.)

Directions:

1. Once all the ingredients are ready, place them in a large pot (except the spinach and lemon juice). Add water. Stir and cover.
2. Bring the pot to a boil over high heat, then reduce the heat to low-medium and simmer for 10 minutes. The curry will thicken. Turn off the heat, add the baby spinach leaves and lemon juice. Stir and let the pot sit for 5 minutes.

3. While the curry is simmering, add the “raw” peanuts to a dry, non-stick pan and toast. Then remove them from the pan and set aside. When serving the curry, sprinkle with the roasted peanuts and chopped parsley; serve with naan bread, rice, bread or potatoes.
NOTE: You can also add other vegetables, such as eggplant.
You can substitute chickpeas for lentils.

Yield: 4 servings
Recipe: plantbasedfolk.com