Turmeric Peanut Butter Chickpea Curry

Blend the chopped onion (0.25 cup), garlic (4 cloves) and knob of ginger (1 inch) with 3 tbsp water (2 to) until smooth. Keep aside. Alternatively, finely mince the [onion], [garlic] and [ginger].

Heat oil (0.5 tsp) in a skillet over medium heat. When hot, add ground cumin (0.5 tsp), ground coriander (0.5 tsp), cinnamon (0.25 tsp), cardamom (0.25 tsp), cayenne (0.33 tsp) and cook until fragrant for 15 to 30 seconds.

Add the [onion puree] to the skillet and mix. Mix in the turmeric (0.5 tsp) and cook until the mixture is well roasted and [onion] does not smell raw. Cook for 7 to 9 minutes, stirring occasionally. (Cook at a slightly lower heat if using minced [onion garlic]). Start 7m timer

Add the peanut butter (3 tbsp), non dairy milk (0.5 cup) and mix in. It will take half a minute for the [nut butter] to mix. Add water (0.75 cup). Mix well.

Add the [veggies] and chickpeas (15 oz), salt (0.5 tsp), sugar (1 tsp). Mix, cover and bring to a boil for 4 minutes. Reduce heat to medium low and continue to cook for 5 minutes. Mix in the lime juice (0.5 tsp) and chopped cilantro (0.25 cup). Taste and adjust [salt] and heat. Add [to_taste pepper flakes] to taste and mix in. At this point you can also mix in some [baby greens], and adjust the [curry consistency] (add more [non dairy milk] or cook longer for thicker). Start 9m timer

Continue to simmer for another 3 to 4 minutes until the [curry] thickens a little. Serve over [rice] or [cooked grains] of choice. Start 3m timer