Curry fácil com pasta de amendoim

Ingredientes

• 2 large garlic cloves, crushed
• 1 onion, roughly diced
• 1 juice lime
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper
• Pinch chilli flakes
• 1 veg stock cube/pot
• 2 tbsp oil
• 400 g can of full fat coconut milk
• 4 tbsp peanut butter (crunchy or smooth)
• 2 tbsp tomato puree
• 2 x 400g tins of chickpeas, drained

Modo de preparo

1. 1

   Prepare the base: Heat 2 tablespoons of oil in a large pan over medium heat. Add the crushed garlic and roughly diced onion, sautéing until softened and fragrant, about 5 minutes.

2. 2

   Add spices: Stir in 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon cayenne pepper, and a pinch of chilli flakes. Cook the spices with the onion and garlic for another minute to release their aromas.

3. 3

   Incorporate liquids and peanut butter: Pour in the 400g can of full fat coconut milk, add 4 tablespoons of peanut butter, and 2 tablespoons of tomato puree. Stir continuously until the peanut butter is fully melted and combines smoothly with the coconut milk.

4. 4

   Add chickpeas and stock: Drain and rinse the two 400g tins of chickpeas, then add them to the pan. Crumble in one vegetable stock cube or add one stock pot, stirring well to combine all ingredients.

5. 5

   Simmer the curry: Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, stirring occasionally until thickened and flavors meld together.

6. 6

   Finish with lime: Just before serving, squeeze in the juice of one lime to add brightness and balance the rich flavors.