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lemongrass and peanut butter curry

Lemongrass and Peanut Butter Curry

A simple and easy vegan lemongrass and peanut butter curry. Similar to my 15 minute recipe, this has a few more ingredients and more fragrant flavour.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

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