This took much less time to make that I thought it would. Which is great because i’m lazy af.

***POSSIBLE ALLERGY WARNINGS: peanuts, tomatoes, coconut***

INGREDIENTS

  • 4oz cherry tomatoes
  • 1 x can chickpeas
  • 1 x onion finely chopped
  • 1tsp onion granules/powder
  • 1/2 can chopped tomatoes
  • 1 x can coconut milk
  • 1/2 cup tomato puree
  • 1/2 cup peanut butter
  • 1Tbsp Tamari/soy sauce
  • 1Tbsp curry powder
  • 2tsp paprika
  • 2tsp turmeric
  • Oil for frying (your choice)

HOW TO MAKE

  • Fry the onion for 1-2 minutes in a pan with an oil of your choice. I used coconut oil.
  • Once the onion has started to brown a little, add the cherry tomatoes and cook until the tomatoes start to reduce down.
  • Add the chickpeas, canned tomatoes, turmeric, onion granules, paprika and curry powder
  • Cook for approx 2-5 minutes until all the flavours have combined.
  • Pour in the coconut milk, tomato puree and peanut butter.
  • Simmer on a medium heat for roughly 7-8 minutes.
  • At the last minute, stir in the Tamari/soy sauce and serve with whatever you fancy!  I had mine with quinoa.
  • I sprinkled a little fresh parsley over the top as i had some left from a different recipe.

This recipe made 4 decent sized meal portions (including the quinoa), plus an large extra portion for the freezer that will easily make 2 additional meals.