Peanut Butter Curry
- Simple
- 0:15 m
- 23 ingredients
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.
Serves: 4
Ingredients
For the curry
- 2 tsp coriander seeds toasted
- 2 tsp cumin seeds toasted
- 1 tsp toasted sesame seeds
- 2 tbsp desiccated coconut toasted
- 4 tbsp smooth peanut butter
- 2 tsp mustard seeds
- 2 tsp salt
- 2 tsp fenugreek
- 2 tbsp tomato paste
- 1 inch piece of ginger
- 6 garlic cloves
- 60ml vegetable oil
- 60ml vegetable oil
- 1 large onion
- 1 green chilli
- 4 tomatoes - good quality
- 1 x 400g can of coconut milk
- 1 handful of kale
- 1 handful of green beans
- 1 handful of mangetout
- 3 sweet potatoes
To serve
- basmati rice
To garnish
- coriander garnish
- crunchy peanuts
Before you start
Frying pan | Food processor
Step 1
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.
Ingredients
- 2 tsp coriander seeds toasted
- 2 tsp cumin seeds toasted
- 1 tsp toasted sesame seeds
- 2 tbsp desiccated coconut toasted
Step 2
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
Ingredients
- 4 tbsp smooth peanut butter
- 2 tsp mustard seeds
- 2 tsp salt
- 2 tsp fenugreek
- 2 tbsp tomato paste
- 1 inch piece of ginger
- 6 garlic cloves
- 60ml vegetable oil
- 60ml vegetable oil
- 1 large onion
- 1 green chilli
- 4 tomatoes - good quality
- 1 x 400g can of coconut milk
- 1 handful of kale
- 1 handful of green beans
- 1 handful of mangetout
- 3 sweet potatoes
Step 3
Time to serve
- Serve immediately over basmati rice & garnish with crushed peanuts & coriander. BOSH!
Ingredients
- basmati rice
- coriander garnish
- crunchy peanuts