Inspired by this recipe.
It’s something I think I’ll write about in more detail later, but I am aiming to “go vegan”. While hunting for recipes, I found this gem, but was utterly confused by the inclusion of thyme. Thus, my dad and I transformed this from a stew, into a curry.
You will need:
- 1 cup of rice
- 1 potato (cut into chunks)
- 1 brown onion (thickly diced)
- 1 tin of crushed tomatoes
- olive oil
- 1/2 tin of chickpeas
- a few tbsp crunchy peanut butter
- 1 small handful of green beans (ends cut off and chopped in quarters)
- cumin
- ground coriander seeds
- chilli flakes
- turmeric
- salt
1) Boil the potato and beans in a pot together.
2) Cook the rice in a rice cooker or pot.
3) Brown the onion in a pan with olive oil, some chilli flakes, and a pinch of salt.
4) Add the peanut butter and chickpeas; stir.
5) Carefully add potato and beans and keep stirring.
6) Pour in tin of crushed tomatoes. If needed, add water for extra liquid when simmering.
7) Sprinkle on some cumin, turmeric, and ground coriander seeds before putting on the lid and leaving to cook for 15-25 minutes.
8) Serve with rice and enjoy.
∞ Sunny Days 