Name: Chickpea, Sweet Potato & Peanut Butter Curry
Cook time: 40 min
Yield: 3-4
Ingredients: 1 tbsp coconut oil or neutral oil, such as sunflower or rapeseed oil; 1 onion, roughly chopped; 3 garlic cloves, grated; 1 thumb‑sized piece of fresh ginger, peeled and grated; 1 tsp ground cumin; 1 tsp ground turmeric; 2 tsp garam masala; 1 tsp chilli powder (optional); ½ tsp cinnamon/1 cinnamon stick; 500g/18oz sweet potato, butternut squash or pumpkin, peeled and cut into chunks; 400ml/14fl oz can coconut milk; 100ml/4fl oz veg stock; 2 tbsp peanut butter; 200g/7oz fresh spinach; 100g/4oz sugar snap peas; 700g/24oz jarred chickpeas, with their bean stock; Juice of ½ lime, plus wedges to serve; 15g/½oz coriander, roughly chopped; Salt and pepper; To serve; Greek or natural yoghurt; Mango chutney; Roasted peanuts or toasted flaked almonds, roughly chopped; Cooked white or brown rice; Warm naans or flatbreads

VMG Recipes