Peanut butter transforms a standard curry into something truly luxurious, adding a velvety thickness that balances the heat of the red chilli. I love how the earthy chickpeas soak up the aromatic blend of cumin and turmeric, creating a hearty meal that feels indulgent despite being entirely plant-based.
The secret to the depth of flavour here is the slow simmer of coconut milk and tamari, which allows the nuttiness to meld with the acidity of the tomatoes. Stirring in fresh spinach at the very end keeps the greens vibrant and adds a lovely nutritional punch.
Serving Suggestions
For the best experience, squeeze plenty of fresh lime juice over the top to cut through the richness. It is fantastic served alongside fluffy basmati rice or a warm, charred naan to scoop up every last drop of that creamy sauce.
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