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Today: Peanut Curry🥜

1. Dice 1 onion, 2 tomatoes and 1 sweet potato. Prepare also 500ml vegetable broth and precook 400g chickpeas if you do not want to use canned ones.

2. Heat 2 tbsp olive oil in a big pot over medium heat. Fry the onion in it with a pinch of salt for 5 minutes.

3. Add the tomatoes with another pinch of salt and fry for 5 minutes more. Squash them afterwords with a bit with a fork.

4. Mix the ingredients now with curry paste, the vegetable broth, 400ml coconut milk and 3 tbsp each of peanut butter and lemon juice.

5. Add now the sweet potato and cook it for 15 minutes.

6. Add 300g spinach and the chickpeas and cook for 5 minutes more. Serve the curry with basmati rice and chopped peanuts.

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We wish you bon appetit!

Ingredients:

– 500ml vegetable broth
– 400g chickpeas
– 400ml coconut milk
– 300g spinach
– 3 tbsp peanut butter
– 3 tbsp lemon juice
– 2 tbsp olive oil
– 2 tomatoes
– 1 sweet potato
– 1 onion
– curry paste
– salt
– basmati rice & peanuts to serve

cover

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– French Tarte Flambée
– The Italian Eggplant Casserole „Parmigiana di melanzane“
– The classic Eastern-European beetroot soup Borscht
– The traditional German Bread Dumplings „Knödel“, and many more!

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