15 Minute Vegan Peanut Butter Curry

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

2 shallots

3 cloves garlic

Thumb sized piece ginger

2 peppers

1 tan of chickpeas (drained)

400 ml tinned coconut milk (full fat)

400 ml tinned tomatoes

1 heaped tbsp peanut butter

1 tbsp curry powder

1 tsp turmeric powder

1/2 tsp cumin powder

Large pinch salt & pepper

50 g spinach

Squeeze of 1 lime

Sprinkle Of chilli flakes

Instructions

Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil

In the meantime chop the peppers, add to the pan

After a minute or two add the drained chickpeas and tinned tomatoes

Add the spices and seasoning followed by the coconut milk

Stir together on a high heat then add in the peanut butter

Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime

Nutrition

• Taille de Portion: 2
• Calories: 1530.1
• Lipides Totaux: 100.56 g
• Lipides Saturés: 71.88 g
• Acides Gras Trans: 0 g
• Glucides Totaux: 141.09 g
• Fibres Diététiques: 37.66 g
• Sucres Totaux: 41.4 g
• Protéines: 44.89 g