Chickpea, Spinach & Peanut Butter Curry

• 480 gdrained chickpeas (from two 400 g tins), rinsed
• 80 gsmooth peanut butter
• 2 x 400gtins chopped tomatoes
• 30 gfresh ginger, grated
• 200 mlhot vegetable stock
• 15 mllime juice
• 200 gspinach, washed
• Fine salt, to taste
• 2onions, diced
• 4garlic cloves, grated
• 2 tbspgaram masala
• 1 tspground turmeric
• 1 x 400mltin coconut milk
• 2 tbspolive oil
• 15 gcoriander leaves, torn
• 1 tspsweet paprika
• 1 tspground cumin
• 900 gcooked basmati rice, optional (optional)
• ½lime, cut into wedges
• 6naan breads, about 100 g each, optional alternative to rice (optional)
• Black pepper, to taste

Method

1. 1Heat the olive oil in a large heavy pot over a medium heat. Add the onions with a pinch of salt and cook for 8 minutes, until soft and golden at the edges.
2. 2Stir in the garlic and ginger for 30 seconds, until fragrant. Add the garam masala, cumin, turmeric and sweet paprika and fry for another minute, stirring constantly.
3. 3Add the peanut butter and a splash of the hot stock. Stir until smooth, then pour in the remaining stock, chopped tomatoes and coconut milk.
4. 4Bring to a gentle simmer and cook uncovered for 15 minutes, stirring regularly, until the sauce looks glossy and no longer tastes of raw tomato.
5. 5Add the chickpeas and simmer for another 10 minutes. The sauce should coat the back of a spoon; add a splash of water if it becomes too thick.
6. 6Fold in the spinach a handful at a time and cook until wilted. Stir in the measured lime juice, then taste and adjust salt and black pepper.
7. 7Divide the curry between six bowls, finish with torn coriander and add the lime wedges. Serve with the optional hot cooked rice or warmed naan if using.
8. 8Cool leftovers promptly and refrigerate within 2 hours. Keep refrigerated for up to 2 days or freeze in portions. Defrost in the fridge and reheat until steaming hot throughout. Add fresh herbs and hot rice or naan when serving.

Per serving

kcal

447

protein

15.2g

fibre

10.8g

carbs

37g

fat

27.5g