| 15 | 45 | 468 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 35 min | 8 |
| 2 large | Carrots |
| 1 onion(s) | Sweet onion (chopped) |
| 2 tbsp | Vegetable oil |
| 2 clove(s) | Garlic (smashed) |
| 3 tbsp | Ginger paste |
| 1/2 tsp | Cayenne pepper |
| 1 tsp | Turmeric, powder |
| 1 tsp | Cumin |
| 1/2 cup | Peanut butter, natural |
| 1/2 cup | Water (hot) |
| 2 can (28oz) | Tomatoes, canned, stewed |
| 200 ml | Coconut cream |
| 2 can (15oz) | Chickpeas, canned, drained |
| 1 tsp | Salt |
| 3 tbsp | Honey (or date puree) |
Slice and roast carrots for 20mins at 350F
In a large pot or pan cook oil, onion, garlic and ginger until clear
Stir in spices
Mix peanut butter and hot water to make a paste and add to the pot
Add tomatoes and heat until boiling
Add salt, coconut cream and honey (or date puree)
Add chickpeas and carrots
| Meat Alternative | 1.1 |
| Vegetables | 3.1 |
