Peanut Butter Chickpea Curry
Serves 4
Ingredients
1 aubergine
1 head broccoli
1 red capsicum
2 tbsp curry powder
Plus 1 additional tsp curry powder
1 red chilli
1 brown onion
5cm ginger
5 garlic cloves
1 tsp oil
4 tomatoes (optional)
1 tsp garam masala
2 tins coconut milk
2 tbsp peanut butter
1 tin chickpeas
Salt & Pepper
Method
Pre heat oven to 190 degrees. Chop veggies into small bite size pieces and place on an oven tray and sprinkle on the 2 tbsp curry powder. Toss using tongs then place in the oven for 15-20 mins. Finely dice onion, garlic, ginger and chilli and place in a large pot with the olive oil. Sprinkle in the tsp of curry powder and the garam masala and turn to a medium to love heat and stir as the ingredients soften. Chop the tomatoes if using and add to the pot. Once the veggies are cooked, remove from the oven and add into the pot, turn to the lowest possible heat. Pour coconut milk over immediately and stir well, then add the peanut butter and stir again. Finally add the can of chickpeas and stir. Serve with roti or rice.