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New York, New York Peanut butter chickpea and potato curry Follow us Follow …

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New York, New York

Peanut butter chickpea and potato curry

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2 tbsp olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
1 medium red chilli, de-seeded and finely chopped
2 tsp garam masala
1 tsp cumin
1 tsp paprika
2 tbsp tomato paste
3 medium potatoes, diced
1 can chopped tomatoes
1 can coconut milk
2 tbsp tamari
1 tsp turmeric
3 tbsp peanut butter
1 1/2 tbsp curry paste
1 cup plant based milk
1 can chickpeas, drained and rinsed
3 cups spinach
Heat the olive oil in a large pan and add the red onion, garlic, chilli, garam masala, cumin, paprika, and tomato paste. Cook for 5 minutes, until softened and fragrant, over a medium-high heat. Now add the potatoes, chopped tomatoes, coconut milk, tamari, turmeric, peanut butter, curry paste and plant based milk. Simmer for 15 minutes, then add the chickpeas and simmer for 10 minutes more, until the potatoes soften. Stir in the spinach and serve the curry with rice of your choice when the spinach wilts

CREDITS TO @earthofmariaa
@veganquick
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