I've been sharing a bunch of recipes, lately.
I wasn't sure if today's was worth sharing...but since I just made it, and the Journal entry today requires a recipe, I guess I will share it after all. I didn't take a photo, but this is from my vegan friends' blog:
I found the recipe online. I think the reason I wasn't oohing and aahing over this, was perhaps because I don't have very "spicy" curry on hand. I love spice. Hmm...maybe I'll go add some spice to it before everyone gets home from work....
1 T olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
1 T hot or mild curry powder
2 T creamy peanut butter
1 (13.5 ounce) can unsweetened coconut milk
3 cups cooked or 2 (15.5 ounce) cans
1 (14.5 ounce) can diced tomatoes, drained
3 cups fresh baby spinach
salt & freshly ground black pepper
crushed unsalted roasted peanuts, for garnish
1. In a large saucepan, heat the oil, add onion and
bell pepper, cover, and cook until soft--about 10
minutes. Add the garlic and curry powder, stirring
until fragrant, about 30 seconds.
2. Add the peanut butter and gradually stir in the
coconut milk until well blended. Add the
chickpeas, tomatoes, and spinach, stirring to wilt
the spinach, about 5 minutes. Season with salt and
pepper to taste.
3. Simmer until hot and the flavors are well
blended, about 7 minutes. Serve immediately, over rice!