Vegan Peanut Butter Curry

Ingredients

  • 1 bell pepper
  • 1 small zucchini
  • 1 medium onion
  • 1 can chick peas
  • 1/2 table spoon curry power
  • 1/2 table spoon paprika
  • 1 pinch salt
  • 1 pinch cayenne
  • 1 cup vegetable broth
  • 2 table spoon peanut butter
  • 1/2 cup coconut cream
  • 1 table spoon vegetable oil

Serve With

  • naan bread
  • steamed rice

This is a variation on chicken peanut butter curry, but vegan. Because you don't want overcooked vegetables this curry can be done quite quickly.

Steps

1

Cut the bell pepper, zucchini and onion into bite sized cubes.

2

Put a medium pot with the vegetable oil on medium heat, add the onions and cook them until they turn translucent.

3

Add the spices and cook them for a minute.

4

Add the raw vegetables and cook them for a few minutes.

5

Add the vegetable broth, chickpeas and half of the peanut butter.

6

Reduce heat to low and cook for around 10 minutes in a slow boil, until the vegetables are fork tender.

7

Add the coconut cream, remaining peanut butter and season to taste.