Easy Peanut Butter Curry (GF, DF, Vegan)
This is a lovely, tasty, protein dense vegan curry and takes no time at all
I have been spending my weekends learning and adapting complex multi layered recipes to get a better understanding of Indian cooking, how to temper and mix the spices, which ones are for savory versus sweets, smell versus taste. Sometimes however I need to cook something really quickly (in a jiffy, as the British would say!) and this curry is the perfect, in a jiffy dish!
The original recipe didn’t have peanut butter, but since I have an American husband who thinking anything with peanut butter is ‘the bomb’, I thought this was a good way to get him to eat an entire bag of spinach and peas. Sneaky wife!
Ingredients
- 1 bag of spinach
- 1 cup peas
- 1 can coconut milk
- 2 tbsp. curry powder
- ½ tsp. salt
- Pinch red chilli flakes
- 2 tbsp. organic peanut butter
Method
- Mix the curry powder and two tablespoons of coconut milk, heat and then add the spinach
- Let the spinach wilt and when reduced in size add the salt and chilli flakes
- Add the rest of the coconut milk
- Add the peas and peanut butter and mix in until it is merged into the sauce
- Allow to reduce down a little
- Serve with rice
