BUTTERY CURRY STEW

Ingredients

• 1 pcs Onion
• 2 clove Garlic
• 6 g Ginger root
• 2 g Cumin, ground
• 2 g Coriander seeds, ground
• 3 g Cinnamon, ground
• 9 g Turmeric, ground
• 60 ml Water
• 45 g Peanut butter, 100% pure, unsweetened, unsalted
• 480 ml Vegetable broth, bouillon or consomme, low sodium
• 240 ml Almond milk, unsweetened
• 1 pcs Red bell pepper
• 1 pcs Zucchini
• 2 pcs Carrot
• 650 g Chickpeas, canned, drained, rinsed, MRSJP
• 1 pcs Lime
• 4 g Coriander (cilantro) leaves, fresh

Method

1. Heat a large saucepan over medium-low heat. Add 1 tbs stock or water, add the onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
2. Add the spices and cook for 1 minute, until fragrant. Add the water to deglaze the pan, then stir in the peanut butter.
3. Add the vegetable broth and almond milk. Stir until all is smoothly combined.
4. Add the pepper, zucchini, carrots and chickpeas and stir well to mix. Simmer uncovered for 20 minutes, stirring occasionally.
5. Stir in the lime juice and cilantro. Divide into bowls, and top with cilantro.
6. Enjoy!