Potato, carrot, chickpea + spinach peanut curry

Potato, carrot, chickpea + spinach peanut curry

With the weather in Australia finally getting “a little” cooler (the summer was long + extremely hot this year!) … it’s time to start thinking about introducing slow cooked, warming foods – that nourish. Plant-based too.

I popped this on low early Sunday morning (as I knew I had a big working day ahead), and it’s just so good at the end of the day to tuck right in! Simply steam some rice – and you’re good to go! Well, perhaps with a glass of organic red too?

I love the heartiness of a good bowl of curry (we eat a lot of them) … + you can adjust the spice level simply with the addition/omission of chilli. For me, I like to load it up!

The addition of peanut butter really thickens up the curry sauce, giving it a creamy, rich texture.

Once you’ve done the initial prep, this meal really cooks itself.

ingredients

  • 1 tbsp olive oil
  • 1 brown onion, diced
  • cloves garlic finely diced
  • 1 cm ginger grated
  • 1 + 1/2 tbsp curry powder
  • 1 heaped tsp cumin
  • chilli flakes *to taste 
  • 3 large peeled potatoes, cut into bite sized chunks
  • 2 carrots diced
  • 400g organic chickpeas
  • 2 cups vegetable stock
  • 3 tbsp crunchy peanut butter
  • 400g organic diced tomatoes
  • sea salt
  • black pepper
  • generous handful baby spinach

to serve

  • peanuts
  • fresh coriander leaves
  • cooked basmati rice 

method

Gently heat the olive oil in a frypan and sauté the onion over a medium heat. Add the garlic and ginger and continue to cook for a minute.

Add the spices and cook until fragrant.

Add the onion mixture to the slow cooker, followed by the rest of the ingredients (excluding spinach + garnishes). Gently stir through to combine.

Set on low and cook until the vegetables are soft (but not mushy!) I have a very old slow cooker which I can leave on for 8 or so hours and the result is perfect. Some of the newer varieties cook much faster – so continue to check how your veg are doing and give the curry a stir from time to time.

Just before serving, add the spinach and wilt through.

Serve in bowls with steaming basmati. Garnish with peanuts, coriander leaves and extra chilli flakes if you wish.

4 responses to “Potato, carrot, chickpea + spinach peanut curry”

  1. Sounds lovely, Kristy. Can’t have salads all the time. I don’t think it’s necessary to wait for the cold weatherwoman eat this dish. 😋 I’ve got to tell you, though that apart from a couple of heatwaves, it’s not been a particularly hot summer in Melbourne.

    Like

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