Never had peanut butter in a curry? THIS WILL CHANGE YOUR MIND. This recipe works well as a mild, creamy curry, so the addition of heat is optional depending on your spice preference.

INGREDIENTS
1 tbsp coconut oil or neutral oil
1 onion, roughly chopped
3 garlic cloves, grated
A thumb-sized piece ginger, grated
½ red chilli, seeds removed and finely sliced, or ½ tsp dried chilli powder (optional*)
1 tsp ground cumin
1 tsp garam masala
1 tsp ground turmeric
½ tsp cinnamon
2 tbsp crunchy peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
1 jar of Queen Chickpeas with their bean stock
100ml veg stock
200g fresh spinach
2 limes, the juice of 1/2 and the others reserved to serve as wedges
A small bunch of fresh coriander (roughly 10g), roughly chopped
Roasted peanuts or toasted flaked almonds, for garnish (optional)

SERVING SUGGESTIONS
White or brown rice
Greek or natural yogurt (or plant-based alternative)
Warm naans or flat breads
Mango chutney

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