Description
This curry was created for all those peanut butter lovers out there. Serve it over brown or black rice.
Ingredients
Scale
- 1 small red onion
- 1 garlic cloves
- 1/2 yellow pepper
- 1/2 green pepper
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- salt, pepper
- 70 g tomato paste
- 400 g black eyed peas, cooked ((or chickpeas))
- 50 g peanut butter, unsweetened
- 1 tsp agave nectar (optional)
- 2 tbsp lemon juice
Instructions
- Finely chop onion and garlic and chop the bell peppers into small chunks.
- Sauté the onion and garlic in a bit of oil or water for about 1 min in a large frying pan, add spices (paprika, cumin, coriander and turmeric) and cook for 30 sec.
- Then add the bell pepper and cook until they soften, approx. 3-5 min. You may need to add a few splashes of water to prevent burning.
- Mix the tomato paste with 150 ml water and add it to the pan. Season with 1/4 tsp salt and pepper and cook for 2-3 min. Rinse and drain the beans and stir into the veggies.
- Mix the peanut butter with 150 ml water and agave syrup, if using, and stir it into the curry.
- Cook everything for 5 min on low to medium heat. Take the pan from the stove, add lemon juice and add more salt or other seasonings if desired.
- Serve with rice and garnish with a few peanuts.
- Prep Time: 5 minutes
- Cook Time: 15 minutes