This is a fast camper van crowdpleaser, because it uses pre-cooked chickpeas and the sauce is naturally creamy and thick thanks to the combination of peanut butter and coconut milk. The lime is a nice addition because it adds an unusual and complementary sharpness at the end.
Ingredients: 1 onion, 2 cloves of garlic, 1 tablespoon curry powder, 1 tin full-fat coconut milk, 4 tablespoons peanut butter, 2 tablespoons tomato puree, 2 tins chickpeas (drained), 1 veg stock cube, 1 lime
Method: Finely chop onion and garlic and fry till soft, stir in curry powder, then add all other ingredients except lime juice. Bring to simmer and cook for 5-6 minutes until starting to thicken, remove from heat and stir the juice of the lime. Season to taste.
Notes: I usually serve with brown basmati rice and a green vegetable, plus chopped coriander and chilli peppers. Crunchy or smooth peanut butter are both good, but go for one that’s just peanuts (or just peanuts and salt) - no palm oil or sugar. Any curry powder will do, mild, medium or hot, to taste. Lemon could be used instead of lime.