Vegan peanut and potato curry recipe

September 25, 2017 6:40 am Published by 1 Comment

This is a great, fragrant curry, with a lovely texture. Use unsalted peanuts – but they don’t need to be blanched: the heating process pops them out of their shells in quite an interesting way. If you find this curry too hot, it can be tempered by the addition of more coconut milk or cream (or, if you’re not vegan, by some natural yoghurt).

Serves 4.

Ingredients

Vegetable oil

1 onion, chopped

1 clove of garlic, chopped

1 red chilli, chopped

½ inch knob of ginger, grated

Six small potatoes, peeled, boiled and cut into small pieces

Two cups of peanuts

Spoonful curry powder

Salt and pepper

Juice of a lime

Spoonful tahini

Tin tomatoes

Tin coconut milk

Fresh coriander, chopped

Method

In the vegetable oil, saute the onion and garlic until soft. Add the chilli and ginger and sauté for a minute more, then stir in the potatoes and peanuts, along with the curry powder. Cook for a minute or so. Add the remaining ingredients and simmer the mixture over a low heat for half an hour, adding more water if necessary.

Serve with brown basmati rice and something fresh and green on the side. Enjoy.

 

 

 

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This post was written by Yzanne

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