Let’s Make Lemongrass and Peanut Butter Curry
Similar to my 15 minute peanut butter curry recipe, this is a more ‘mature’ version with lemongrass and a few extra ingredients. Vegan friendly and ready in just 25 minutes this chickpea and pepper packed curry uses store cupboard essentials. It’s easy to change the ingredients to fit what’s in season and what’s in your fridge.
What’s in this lemongrass curry?
Lemongrass- Focusing on a fragrant ingredient like lemongrass to make the base of this. This recipe has used a lemongrass paste but if you have fresh lemongrass, use around two stalks, put in the curry whole. Just remember to take them out before serving.
Peanut Butter- Peanut butter is such an easy way to add thickness and flavour to a curry. It’s full of body with a beautiful nutty flavour to add to the recipe. If you are allergic to nuts you can definitely leave out the peanut butter, but maybe add an extra 2 tbsp of coconut cream to get the richness.
Chickpeas- Making the bulk of the curry, chickpeas are a great protein packed and cheap way to fill up a curry.
Spinach- Using fresh or frozen spinach, it’s a great way of adding a bit of green to this recipe. Add the spinach just before serving to stop it going soggy.
Follow my recipes on Instagram and Pinterest
Lemongrass and Peanut Butter Curry
Ingredients
- 2 small white onions
- 4 cloves garlic
- 1 tsp lemongrass paste or 2 stalks of lemongrass but remember to remove at the end
- 1 red chilli
- 3 peppers
- 2 tins of chickpeas drained
- 400 ml tinned coconut milk full fat
- 2 tbsp coconut cream or just the thick bit at the top of another tin of coconut milk, just don’t add the liquid part
- 1 tbsp tamari
- 400 ml tinned tomatoes + 1 tbsp tomato puree sub for another 1/2 tinned of tomatoes
- 180 ml water
- 2 heaped tbsp peanut butter
- 1 tbsp curry powder mild
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Large pinch salt & pepper
- 100 g spinach
- Squeeze of 1 lime
Instructions
- Finely chop the onions and garlic add to a large pot with a glug of oil, cook on a low heat
- In the meantime chop the peppers, then add to the pan along with the lemongrass paste
- After a minute or two add the drained chickpeas, tomato puree, tinned tomatoes and water and stir together
- Add the spices and seasoning followed by the coconut milk and coconut cream
- Stir together on a medium heat for around 5 minutes then add in the peanut butter and the juice of 1/2 lime
- Season generously with salt and pepper, add the spinach just before serving and enjoy
If you like this recipe why not try my 15 minute Peanut Butter Curry
