Lemongrass and Peanut Butter Curry - Lucy & Lentils

Name: Lemongrass and Peanut Butter Curry - Lucy & Lentils
Total time: 30 min
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

lucyandlentils.co.uk

Let's Make Lemongrass and Peanut Butter Curry Similar to my 15 minute peanut butter curry recipe, this is a more 'mature' version with lemongrass and a few extra ingredients. Vegan friendly and ready...

View full recipe on lucyandlentils.co.uk

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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