Dutch Oven Peanut & Vegetable Curry Recipe

Directions

1. Heat a Crumble Dutch Oven over medium-high heat. Add oil, onion, garlic, ginger and chilli. Sauté for ~4 minutes

2. Add carrot and cook for another 2 minutes.
3. Stir in diced tomatoes and chickpeas, cook for 2 more minutes and add 1/2 to 1 cup of water
4. Add, cumin, paprika, turmeric, salt and pepper. Mix well and let simmer for ~8 minutes.

5. Reduce heat to medium-low. Stir in peanut butter and coconut cream. Simmer for another 4 minutes

6. Add red pepper and spinach, cook for another few minutes and taste and adjust. I often add more salt or a bit more of peanut butter

7. Serve over fluffy rice, topped with coriander and crushed peanuts. Dig in and enjoy!