Winter Curry
I love peanut butter almost as much as I love a good curry so this recipe is a no-brainer for me. It's a great leftovers recipe if you've got veg that needs using up. I've used carrots, peppers, peas and beans but you can pretty much use any vegetables you like. You can also sub the peanut butter for cashew or almond butter if you prefer.
I do find that having all your ingredients chopped and measured out before you start makes the making of it a whole lot less stressful, it also gives you time to prep other bits for the meal. I like serving this on a bed of cauliflower rice (recipe here).
I've called this 'Winter Curry' for no other reason than it's winter, and maybe because 'Nut Butter Curry' just sounds a bit rank!
Making more of this is no bad thing as it's delicious cold with a slab of spelt loaf (recipe here) and a mountain of fresh coriander or spinach leaves.
RECIPE: Serves 2 with a bit left over for a lunch box
INGREDIENTS
VEGETABLES
200g red peppers
200g carrots
200g green beans
200g peas, defrosted if frozen
SAUCE
2 tablespoons coconut or rapeseed oil
1 onion, sliced
5 cloves garlic, crushed
25g ginger, finely grated
400g passata (recipe here)
1 teaspoon chilli powder
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon turmeric
2 teaspoons desiccated coconut
1 teaspoon salt
2 tablespoons agave (optional)
1 400g can coconut milk
5 tablespoons peanut butter, I use crunchy
GARNISH
2 large handfuls fresh coriander, roughly chopped, or spinach if you're not a coriander fan
1 large handful cashews, toasted
METHOD
In a large saucepan, heat the oil on a medium heat
Add the onions and fry for around 10 minutes
Add the garlic and ginger and fry for 2 minutes
Stir in the passata and simmer for 5 minutes
Add all the spices, coconut, salt, peanut butter and coconut milk and simmer for 5 minutes
Add the carrots and beans and simmer for 10 minutes
Add the peas and red pepper and simmer for another 5 minutes
Add cashews to a frying pan and toast on a medium heat for around 8 minutes, tossing occasionally to prevent burning
Remove the curry from the heat
Stir in agave (optional)
Serve with a large handful of coriander and toasted cashews
TIPS
Delicious cold in a lunchbox, topped with a mountain of fresh coriander and a slab of spelt loaf (recipe here)
You can use any veg you like, just make sure you add them to the pan in order of cooking times so you don't wind up with soggy veg
I like serving this on a bed of cauliflower rice (recipe here)