By Fredrica Syren:
This is a fun curry recipe that has a peanut flavor that comes from peanut butter powder. It’s has the perfect balance of sweet, spicy and salty and is my kids favorite curry. Since I’m a crockpot fan I make this in my crockpot but off course it can be cooked on the stove as well.
- 2 tbsp. peanut butter powder
- ½ red chili, minced
- ½ tbsp. madras curry powder
- 1 can coconut milk
- ¼ cup mango chutney
- 1 cup chickpeas (cooked or canned)
- 1 cups cubed extra firm tofu
- 1 cup zucchini, diced
- 2 medium carrots, peeled and diced
- 1 cup chopped spinach
- ¼ cup fresh coriander, minced
Place everything except the coriander in a crockpot or a pot on stove and cooked until vegetables are soft. Crockpot on high for ca 2 hours and on stove on medium heat for 20 minutes. Sprinkle coriander over before serving. Enjoy with jasmine rice
