Yes, you read the name right! Peanut butter adds protein and delicious creaminess and texture to this vegetarian bean curry. Even better, it’s ready in a few minutes. Serves 4
1 tablespoon olive oil
1 diced red onion
2 large garlic cloves, crushed
1 teaspoon each – ground coriander & smoked paprika
½ teaspoon cayenne pepper (optional)
½ teaspoon curry powder
½ teaspoon mustard
1 can of coconut milk
4 tablespoons peanut butter
2 teaspoons tomato puree
2 tins chickpeas or mixed beans
1 vegetable stock cube
160ml of water
Sea salt & black pepper to taste
Juice of 1 lemon or lime
Heat the olive oil in a saucepan. Add the onion and cook until softened. Add the garlic and cook until it is soft, but not coloured.
Add the spices and cook for 2 minutes. Then add the coconut milk, peanut butter, tomato puree, chickpeas or beans, vegetable stock cube and lemon or lime juice. Cook for 6-8 minutes until everything is heated through and the liquid begins to thicken.
Serve while still warm. It can be frozen and reheated.
Note: You could replace peanut butter with another nut butter, such as almond butter. Use smooth or crunchy nut butter, depending on your taste.
If I have leftover cooked vegetables I add them to the curry or I add spinach in for the last few minutes cooking.