Vegan Peanut Butter Curry
- 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
- 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.
Cut the bell pepper, zucchini and onion into bite sized cubes.
Put a medium pot with the vegetable oil on medium heat, add the onions and cook them until they turn translucent.
Add the spices and cook them for a minute.
Add the raw vegetables and cook them for a few minutes.
Add the vegetable broth, chickpeas and half of the peanut butter.
Reduce heat to low and cook for around 10 minutes in a slow boil, until the vegetables are fork tender.
Add the coconut cream, remaining peanut butter and season to taste.