Lemongrass and Peanut Butter Curry - Lucy & Lentils

Ingredients

• 2 small white onions
• 4 cloves garlic
• 1 tsp lemongrass paste (or 2 stalks of lemongrass but remember to remove at the end)
• 1 red chilli
• 3 peppers
• 2 tins of chickpeas (drained)
• 400 ml tinned coconut milk (full fat )
• 2 tbsp coconut cream (or just the thick bit at the top of another tin of coconut milk, just don’t add the liquid part)
• 1 tbsp tamari
• 400 ml tinned tomatoes + 1 tbsp tomato puree (sub for another 1/2 tinned of tomatoes)
• 180 ml water
• 2 heaped tbsp peanut butter
• 1 tbsp curry powder (mild)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• Large pinch salt & pepper
• 100 g spinach
• Squeeze of 1 lime