Ingredients

1 onion, chopped
2 cloves garlic, crushed
2cm piece of ginger, grated
1 capsicum
1 tsp sea salt
1 chilli (optional)
2 tomatoes
1 tbsp curry powder
1 tbsp ground cummin
1 tbsp tumeric
2 tbsp PeaNOT Butter, smooth
2 tins chickpeas, drained and rinsed
1 tin coconut milk
1 tbsp tamari or soy sauce
1 cup vegetable stock

To serve:
Lime juice
Corriander
Rice, or naan

Method

1. In a large pan fry onion, garlic, ginger, sliced capsicum, salt and chilli for 4-5 mins.⁠

2. Add chopped tomatoes, spices and PeaNOT Butter, stir well and cook for another couple of minutes.⁠

3. Add chickpeas, coconut milk, tamari and veggie stock and simmer for 20 mins.

4. Serve with lime juice, coriander and either rice or naan