Peanut-coconut curry (v, gf, df, rsf)

We love a heart-warming curry on a cold winter’s evening. This peanut-coconut curry is full of sweet, slightly spicy flavours and is the perfect warm, comforting meal for any night of the week! Leftovers? Lucky you! This curry might be even tastier on the second day. The spices will have had more time to integrate into the sauce and the curry will have an even more amazing flavour.

Ingredients

Serves 2—3

• 1 large carrot
• 15 g ginger
• 1 large onion
• 3 cloves garlic
• 1 tbsp coconut oil
• 1 tsp turmeric
• 1 tsp salt
• 2 tsp garam masala
• 2 pinches cayenne pepper
• 400ml Raglan Coconut Yoghurt (Natural)
• ½ cup water
• 4 tbsp peanut butter (smooth)
• 400g chickpeas, cooked (from dried or canned)
• 1 medium broccoli
• 1 (red) capsicum
• 1 lemon
• a small handful of fresh coriander
• a small handful of peanuts

To Serve

• 2-ingredient naan flatbread (find recipe here)

Method:

1. Grate the carrot and the ginger
2. Finely chop the onion and garlic
3. Sauté the onion until glassy in a frying pan with the oil
4. Add the ginger, garlic, turmeric, salt, garam masala and cayenne and stir for minute or so
5. Add the coconut yoghurt, water and peanut butter and stir well once again
6. Chop the broccoli and pepper into bite-size pieces and add them, alongside the grated carrot, to the curry
7. Add the chickpeas and place the lid on the pan and allow the mixture to simmer gently for about 10 minutes
8. Garnish with coriander, peanuts and squeeze about a quarter of a lemon’s worth of juice into each bowl before serving
9. Enjoy!