Vegan chickpea curry

Ingredients for 2 servings:

• 1 m.-sized sweet potato(s)
• 2 m.-sized potatoes, mainly waxy
• 1 small zucchini
• 1 handful of leaf spinach
• 2 tbsp rapeseed oil
• salt and pepper
• 250 g chickpeas from the can, drained
• 1 onion(s)
• some coconut oil for frying
• 2 tbsp curry paste, or amount (and spiciness!) as desired
• 200 ml vegetable stock
• 250 ml coconut milk
• 3 tbsp creamy peanut butter
• salt and pepper
• e.g. lime juice, freshly squeezed
• possibly chili pepper(s), for the sauce and for garnishing
• possibly spring onion(s), the green part cut into rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

For the vegetables, peel the potatoes and cut into smaller cubes. Cut the zucchini into slightly larger cubes. Toss with the rapeseed oil and season with salt and pepper. Place in a pot and roast over medium heat, turning frequently. Then add a splash of water, cover, and simmer for about 20 minutes. Remove any longer stalks from the spinach leaves and add the spinach to the vegetables for the last 5 minutes; let it wilt. Meanwhile, heat the coconut oil, fry the well-drained chickpeas and the onion, sliced ​​into half rings, then add the curry paste and fry for a few minutes. Deglaze with the vegetable stock and coconut milk, add the peanut butter, and let everything simmer slightly. If you like, you can also add chili slices. Season to taste with lime juice, salt, and pepper. To serve, you can spoon the chickpea coconut sauce onto plates and serve the vegetables as a side dish, or you can combine the two into a stew and serve as is. Garnish with spring onion greens and chili peppers, if desired.