Peanut Butter Curry

Peanut Butter in a curry may sound like a weird combination, but it adds a lovely, creamy texture to the sauce. This curry also has Sweet Potato, Chickpeas, Spinach and is served with an almond-y quinoa that will leave you coming back for seconds!

Ingredients (serves 1):

  • 1 medium Sweet Potato- peeled and chopped into chunks
  • 2 Shallots, peeled and chopped
  • 2 Garlic Cloves, peeled and diced
  • 2 tsp medium Curry Powder
  • 2 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp freshly grated Ginger
  • 1/2 tsp Cinnamon
  • 4 tsp Peanut Butter (I used smooth)
  • 200ml Almond Milk
  • 1/2 tin Chickpeas
  • 2-3 handfuls of Spinach
  • Fresh Coriander to serve (optional)

Almond Quinoa

  • 50g Quinoa
  • 200ml Almond Milk

Method:

  1. In a medium saucepan, on a low heat, sauté the Shallots and Garlic for 3-4 minutes
  2. Add the Sweet Potato, all of the spices and the Peanut Butter to the pan. Combine well and allow the Peanut Butter to melt
  3. Add the Almond Milk and bring to boil. Then add the Chickpeas and allow to simmer
  4. In a small saucepan, bring the Quinoa and Almond Milk to the boil and then simmer for 20-30 minutes
  5. When the Quinoa is nearly cooked, add the Spinach to the Curry and allow to wilt for 2 minutes
  6. Serve in a big hearty dish, sprinkle with fresh Coriander and enjoy!

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