Peanut Butter Curry

connoisseurusveg.com

Marykatherine

1 tablespoon vegetable oil

1 medium onion, diced

2 garlic cloves, minced

2 teaspoons curry powder

1 teaspoon garam masala

1 teaspoon ground cumin

1 (13.5 ounce/398 ml) can light coconut milk

1 (14.5 ounce/411 gram) can diced tomatoes

1 (15.5 ounce/439 gram) can chickpeas, drained and rinsed

⅓ cup creamy natural peanut butter

2 tablespoons organic brown sugar

1 medium broccoli crown, broken into florets

1 medium red bell pepper, diced

Salt, to taste

¼ cup roasted and salted peanuts, chopped

¼ cup chopped fresh cilantro

Cooked rice, for serving

Directions at connoisseurusveg.com

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