A deviously filling homemade curry - packed full of flavours, spices and heat.

Serves: 4 portions

Time: 20mins

Level: Easy

Tools:

• chopping board
• knife 
• large, deep saucepan
• wooden spoon
• small mixing bowl

Ingredients:

• 1 tbsp coconut oil
• 1 inch fresh ginger (peeled & minced)
• 3-4 garlic cloves (minced) 
• 3 spring onions (finely sliced)
• 1 red chilli (finely sliced)
• 1 courgette (sliced)
• 1 bell pepper (chopped)
• 100g mushrooms (chopped)
• 100g sugar snap peas (chopped)
• 1 tin of coconut milk
• 2-3 tbsp almond butter
• 150ml boiling water
• 1 tbsp tamari 
• 2 tbsp curry powder 
• juice of 1 lime

• fresh coriander 
• better than rice or regular rice

Method:

1. Start by preparing the ginger, garlic, spring onions and chilli. Warm the oil in the saucepan until it has melted and then add to the pan to cook for 2-3mins. Be careful not to burn!
2. Next prepare the courgette, pepper, mushroom and sugar snap peas. Place the sugar snap peas to one side and add the rest of the ingredients into the pan. Cook for 3-5mins or until softened.
3. Add in the coconut milk and tamari and bring to the boil before reducing to a simmer.
4. Whilst the curry is cooking add the boiling water, almond butter and curry paste into a small mixing bowl. Combine until you have an even consistency and then add into the curry.
5. Now it is time to add in the sugar snap peas along side the lime juice.
6. Serve and enjoy!