Veggie Peanut Curry🌶 This curry is soo creamy, packed full of so much flavour. Also, it’s so quick and easy to make in only 1 pot and in 30 minutes - a delicious and nutritious dinner is made! I made this using my @wusthofaustralia Chai Dao Knife which is my new favourite knife! You can get yours too with 20% off using my code HOLLY20. There is nothing quite like cooking with a sharp, good quality knife - it’s my number 1 tip to any new cooks.☺️ Ingredients 1 brown onion, diced 2-3 garlic cloves, minced 1 inch piece of ginger, minced 1 red chilli, diced 1 tbsp lemongrass paste / 1 lemongrass stalk, woody end removed and diced small 1 tbsp curry powder 1/4 tsp turmeric 1/2 tsp chilly flakes 1 red capsicum, diced 1 sweet potato, diced 400ml tin chopped tomatoes 400ml coconut cream 1/4 cup peanut butter 400g tin chickpeas 1 cup kale, chopped 1/2 lime Directions Heat a large pot or skillet over medium heat with a glug of oil. Add in onions, season with salt and let sauté for 5-7 minutes or until softened. Add in garlic, ginger, chilly, lemongrass and spices. Stir to combine and sauté for 3-5 minutes. Next combine capsicum and sweet potato and stir to combine. Pour in chopped tomatoes, then fill 1/2 of the tin with water and pour in along with the coconut cream. Stir to combine, then cover and let simmer for 20-25 minutes or until sweet potato has softened. Uncover, then add in peanut butter, chickpeas and kale and stir. Squeeze in lime, season with salt and pepper and take off heat. Serve with some rice, coriander, spring onion and fresh chilli. #veggiecurry #quickdinner #30minutemeals #veganrecipe #healthyrecipe #healthyfood #healthandwellness #wellness #nutrition #healthyfood #easyrecipe #plantbased #thefeedfeed #food52 #thefeedfeedvegan #bestofvegan #healthylifestyle #wholefood