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Peanut Butter Curry

Peanut Butter Curry
Peanut Butter Curry

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Ingredients
Method

Ingredients

  • 2 tsp coriander seeds (toasted)
  • 2 tsp cumin seeds (toasted)
  • 1 tsp sesame seeds (toasted)
  • 2 tbsp desiccated coconut (toasted)
  • 1 inch ginger
  • 6 cloves garlic
  • 4 tbsp smooth peanut butter
  • 1/4 cup vegetable oil
  • 1/4 cup vegetable oil
  • 2 tsp mustard seeds
  • 1 large onion (finely chopped)
  • 2 tsp salt
  • 1 green chilli (finely chopped)
  • 2 tsp fenugreek powder
  • 2 tbsp tomato paste
  • 4 tomatoes (chopped)
  • 1 tin coconut milk
  • handful green beans
  • handful kale
  • handful mangetout
  • 3 sweet potatoes (roasted & cubed)

To serve

  • Basmati Rice

To garnish

  • Cilantro
  • Crushed peanuts

Method

  1. 1.

    Put toasted seeds in a food processor & whizz them u into a powder.

  2. 2.

    Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.

  3. 3.

    Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.

  4. 4.

    Add the onions & cook them until they’re well done (not burnt).

  5. 5.

    Add the salt, chilli, fenugreek powder & stir it together.

  6. 6.

    Add the tomato puree & stir that in too.

  7. 7.

    Add the chopped tomatoes & stir that in so they’re softening & losing their structure.

  8. 8.

    Add the paste you made a little earlier & cook it until the aromas from the paste are well released.

  9. 9.

    Add the coconut milk & stir it in so you have a lovely creamy sauce.

  10. 10.

    Add the spring greens, stir them in & then stir in the sweet potato chunks.Serve immediately over basmati rice & garnish with crushed peanuts & cilantro. BOSH!

  11. 11.

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