Chickpea, Peanut Butter Curry

Unlike the baos, this is definitely a meal you can make on a weeknight. I can personally vouch for it being a satisfying post gym supper. The peanut butter and the chickpeas will fulfil all your protein needs. A much better idea than Brittany’s on the Apprentice – ‘alcoholic protein drinks’ The horror. The recipe was on BBC Good Food.

Serves 2

Ingredients

• oil
• 1 onion
• 3 cloves garlic
• 2.5cm ginger
• 1 tsp coriander
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp fenugreek
• 1 tin chickpeas
• 300ml vegetable stock
• 2 tbsp peanut butter (or almond butter)
• 200g spinach
• 150g rice

Method

1.) Put the rice on to cook

2.) Peel and dice the onion.

3.) Heat the oil and add the onion. Cook for 7 minutes.

4.) Whilst this is cooking, peel and dice the garlic. Peel and grate the ginger.

5.) In a small bowl, add all the spices with 2 tbsp water and stir to make a paste.

6.) Add the garlic and ginger to the onion and fry for one more minute.

7.) Add the paste to the pan and fry for 5 more minutes. Make up the stock.

8.) Stir in the chickpeas then add the stock. Cook for 5 minutes.

9.) Add the peanut butter and stir then add the spinach. Leave for a few minutes until the spinach is wilted.

10.) Serve with the rice.