Peanut Butter Curry

0:15 m

Looking for a vegan curry to cook tonight? Love peanut flavours?? This scrumptious and easy curry is packed full of peanut satay flavours.. it really is something unique and to be celebrated. A firm curry night favourite for us and we hope it will be for you too! Easy veggie curry from heaven.

Start cooking ➞




For the curry

<item-todo-done>2 tsp coriander seeds toasted<item-todo-done><item-todo-done>2 tsp cumin seeds toasted<item-todo-done><item-todo-done>1 tsp toasted sesame seeds<item-todo-done><item-todo-done>2 tbsp desiccated coconut toasted<item-todo-done><item-todo-done>4 tbsp smooth peanut butter<item-todo-done><item-todo-done>2 tsp mustard seeds<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done>2 tsp fenugreek<item-todo-done><item-todo-done>2 tbsp tomato paste<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>6 garlic cloves<item-todo-done><item-todo-done>60ml vegetable oil<item-todo-done><item-todo-done>60ml vegetable oil<item-todo-done><item-todo-done>1 large onion<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>4 tomatoes - good quality<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done>1 handful of kale<item-todo-done><item-todo-done>1 handful of green beans<item-todo-done><item-todo-done>1 handful of mangetout<item-todo-done><item-todo-done>3 sweet potatoes<item-todo-done>

To serve

<item-todo-done> basmati rice<item-todo-done>

To garnish

<item-todo-done> coriander garnish<item-todo-done><item-todo-done> crunchy peanuts<item-todo-done>

Before you start

Frying pan | Food processor

To start

  • Put the cumin seeds, coriander seeds, sesame seeds, desiccated coconut toasted seeds in a food processor & whizz them up into a powder.
  • Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.

Making the curry

  • Warm the vegetable oil in a pan, add the mustard seeds and wait until you hear a light popping sound
  • Add the onions & cook them until they’re well done (not burnt)
  • Add the salt, chilli, fenugreek powder & stir it together
  • Add the tomato puree & stir that in too
  • Add the chopped tomatoes & stir that in so they’re softening & losing their structure
  • Add the paste you made a little earlier & cook it until the aromas from the paste are well released
  • Add the coconut milk & stir it in so you have a lovely creamy sauce
  • Add the spring greens, stir them in & then stir in the sweet potato chunks

Time to serve

  • Serve immediately over basmati rice & garnish with crushed peanuts & coriander. BOSH!
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