Now I don’t mind admitting I’m pretty good at curries but tonight’s effort was soooo good and really easy:

Drain two tins of chick peas (you could use great Northern beans)

In a bowl mix:
one big glug of olive,
one finely chopped medium onion,
one small tin of tomato paste,
3 tablespoons cumin,

1 teaspoon turmeric,
5 tablespoons curry powder,
5 heaped table spoons of garlic powder,
a teaspoon of dry chillies (for more heat add a few more)
5 heaped spoons of crunchy peanut butter.

Optional: a knuckle of finely chopped ginger, a splash of lime juice and coriander to give it a Thai flavour.

Mix in the chick peas place in a large covered pot over a medium heat, add quarter of a cup of water or coconut milk/cream and let it reduce.

Serve on brown rice or with a naan bread dressed with a handful coriander.

It was easy but turned out oh so well and it all got eaten!