Simple, aromatic, clean-out the fridge curry. You can use any of your left over veggies from your fridge and freezer. Just whisk together with some aromatic ginger & chilli and make it creamy with the unmissable peanut butter!
Ingredients
- 1 onion, chopped,
- 1 Tbsp of sunflower oil
- 2 cloves of garlic, minced
- A thumb size ginger, minced, and finely chopped
- Your favourite veggies - for this recipe we used a handful of green beans and 1/2 sweet potato, all chopped for bite size chunks
- 1 tin of Mr Organic Chickpeas
- 2 Tbsp of smooth peanut butter
- 1 Tbsp Mr Organic Tomato Puree
- 1 Tbsp soy sauce or tamari
- ½ tin of coconut milk
- 1 pack of basmati rice
Method
-
Heat the oil in a large pan. Cook the onion till translucent
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Add the garlic, ginger, veggies and chickpeas. Season with salt and pepper and cook for 10 mins.
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Add the peanut butter, puree, soy sauce and coconut milk. Stir until smooth. Cook for a further 20 mins.
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Cook the rice according the packaging.
- Serve them together. You can garnish it with fresh coriander, if you have.