Chickpea & Peanut Butter Curry

This is a fast camper van crowdpleaser, because it uses pre-cooked chickpeas and the sauce is naturally creamy and thick thanks to the combination of peanut butter and coconut milk. The lime is a nice addition because it adds an unusual and complementary sharpness at the end.

Ingredients: 1 onion, 2 cloves of garlic, 1 tablespoon curry powder, 1 tin full-fat coconut milk, 4 tablespoons peanut butter, 2 tablespoons tomato puree, 2 tins chickpeas (drained), 1 veg stock cube, 1 lime

Method: Finely chop onion and garlic and fry till soft, stir in curry powder, then add all other ingredients except lime juice. Bring to simmer and cook for 5-6 minutes until starting to thicken, remove from heat and stir the juice of the lime. Season to taste.

Notes: I usually serve with brown basmati rice and a green vegetable, plus chopped coriander and chilli peppers. Crunchy or smooth peanut butter are both good, but go for one that's just peanuts (or just peanuts and salt). Any curry powder will do, mild, medium or hot, to taste. Of course lemon could be used instead of lime.