This is one of my faves! I could eat this everyday to be honest. It’s so comforting and full of amazing flavours!
Ingredients:
- 1 medium onion, diced
- 2 cloves garlic OR 2tsp garlic granules
- 1 red pepper, diced
- 1 medium sweet potato, chopped into bite sized chunks
- 5 baby corn, sliced (optional)
- 1 veggie stock cube (I use OXO)
- 1 tsp ground ginger
- 1 tsp cumin powder
- 1 tbsp curry powder
- 1 can of chickpeas, drained & rinsed
- 400g passata or chopped tomatoes
- 2 tbsp smooth natural peanut butter – 150ml water
- juice of 1 lime
- salt & pepper, to taste
Method:
- Sauté the onion & minced garlic cloves (if using) in a large saucepan using a little water or oil on a medium heat for 3 mins until the onion is almost soft.
- Next add in the chopped red pepper, cook for 5 mins until all is soft.
- Stir in the chopped sweet potato & baby corn, sauté for 5 mins, then stir in all the spices (including the garlic granules if your not using garlic cloves) cook for a further 1 min until fragrant.
- Pour in the passata (or chopped tomatoes), chickpeas, veggie stock cube, peanut butter, lime juice & a little water at a time.
- Bring it all to boil, then once it starts to bubble, turn the heat down to low and simmer for 30 mins, season well with salt & pepper and leave to simmer until the sauce has become thicker and has reduced. Also the sweet potato should be soft.
- Serve with rice and enjoy!!
P.s if you ever get to try my recipes, I would loveeee to hear your feedback or even see a photo! ☺️
All credit to the right owner Alex-Leigh
Alex-Leigh via instagram (nourishingalex). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
