Peanut Butter Curry
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.
Servings
Ingredients
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>
Ingredients
For the curry
<item-todo-done>4 tsp coriander seeds toasted<item-todo-done><item-todo-done>4 tsp cumin seeds toasted<item-todo-done><item-todo-done>2 tsp toasted sesame seeds<item-todo-done><item-todo-done>4 tbsp desiccated coconut toasted<item-todo-done><item-todo-done>8 tbsp smooth peanut butter<item-todo-done><item-todo-done>4 tsp mustard seeds<item-todo-done><item-todo-done>4 tsp salt<item-todo-done><item-todo-done>4 tsp fenugreek<item-todo-done><item-todo-done>4 tbsp tomato paste<item-todo-done><item-todo-done>2 inch piece of ginger<item-todo-done><item-todo-done>12 garlic cloves<item-todo-done><item-todo-done>120ml vegetable oil<item-todo-done><item-todo-done>120ml vegetable oil<item-todo-done><item-todo-done>2 large onion<item-todo-done><item-todo-done>2 green chilli<item-todo-done><item-todo-done>8 tomatoes - good quality<item-todo-done><item-todo-done>2 x 400g can of coconut milk<item-todo-done><item-todo-done>2 handful of kale<item-todo-done><item-todo-done>2 handful of green beans<item-todo-done><item-todo-done>2 handful of mangetout<item-todo-done><item-todo-done>6 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!