Vegan Peanut Curry with Mushrooms & Chickpeas Recipe
Creamy and aromatic vegan peanut curry recipe that easy to make on the camp stove
- 300 grams mushrooms
- 1 tin chickpeas - 400 gram tin
- 1 tin chopped tomatoes - 400 gram tin or sub for tomato puree and water if you're backpacking
- 2 handfuls spinach
- 2 tbsp peanut butter
- 1 vegetable stock cube
- 1 ½ tsp cumin
- 1 tsp smoked paprika
- 1 tsp coriander
- ½ tsp garlic powder
- 1 tsp chili powder
- salt - to taste
With the pan on the stove, pour in the tinned tomatoes, all spices, stock cube and peanut butter. Mix to combine and allow for the peanut butter to melt.
Once combined, add the chickpeas, mushrooms and stir. Stir occasionally to allow the ingredients to cook evenly.
Once the mushrooms have softened, (about 5-10 minutes depending on the heat of your pan) add the spinach and stir.
Once fully combined your peanut curry is ready to serve with couscous or bread for mopping. Enjoy!
Calories: 160kcalCarbohydrates: 13gProtein: 11gFat: 10gSaturated Fat: 2gSodium: 467mgPotassium: 844mgFiber: 5gSugar: 5gVitamin A: 3634IUVitamin C: 12mgCalcium: 69mgIron: 3mg