Creamy Chickpea Peanut Curry

2 tbsp oil

1 large onion peeled and chopped

2 cloves of garlic peeled and crushed

2" ginger peeled and grated

2.5 tbsp curry powder

1/2 tbsp cumin

2 tbsp tomato paste

2 tbsp whole grain mustard

2 cups veggie stock

juice of 1 full lime

4 tbsp peanut butter

1 tbsp maple syrup

2 tins of chickpeas rinsed and drained

100g spinach leaves

Method:

• In a large saucepan add the oil and onion on high heat, stir and cook for 1-2 minutes.

• Toss in the garlic, ginger, chilli and spices, cook and stir for 1 minute.

• Add the tomato paste, peanut butter and mustard. Remove from the heat.

• Pour in the stock and blend until smooth.

• Place back over high heat and stir in the chickpeas, spinach and cook on high for 5 minutes, the spinach will wilt and the sauce thicken up.

• Squeeze in the lime and stir in the maple.

• Serve up on a bed of rice.