September 25, 2017 6:40 am 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).
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
Tin coconut milk
Fresh coriander, chopped
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.
Tags: coconut cream, coconut milk, organic curry powder, peanut and potato curry, peanut curry, tahini, vegan curry, vegan recipe
Categorised in: Baking
This post was written by Yzanne