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Peanut Butter Curry
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
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1.
Put toasted seeds in a food processor & whizz them u into a powder.
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2.
Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.
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3.
Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.
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4.
Add the onions & cook them until they’re well done (not burnt).
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5.
Add the salt, chilli, fenugreek powder & stir it together.
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6.
Add the tomato puree & stir that in too.
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7.
Add the chopped tomatoes & stir that in so they’re softening & losing their structure.
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8.
Add the paste you made a little earlier & cook it until the aromas from the paste are well released.
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9.
Add the coconut milk & stir it in so you have a lovely creamy sauce.
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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!
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11.
Serve immediately over basmati rice & garnish with crushed peanuts & cilantro. BOSH!
