Inspired by the peanut-based curries of West Africa, this hearty curry will have you dishing up seconds.
• SERVES: 6-8
• PREP TIME: 10 mins
• COOKING TIME: 20 minutes
INGREDIENTS:
- 1 Tbsp coconut oil
- 1 medium brown onion, chopped
- 2 cm piece fresh ginger, grated
- 1 clove garlic, crushed
- 1 Tbsp garam masala
- 1 tsp ground coriander
- 3 cups coconut milk
- 1 tsp ground turmeric
- 1 red chilli, deseeded and sliced into rings (optional)
- 2 1⁄2 cups peeled and cubed sweet potatoes
- 2 cups peeled and cubed butternut
- 1⁄2 red pepper, sliced into 1 cm strips
- 3 cups vegetable stock
- 1⁄4 cup crunchy peanut butter
- a handful fresh coriander
- salt and pepper to taste
To serve:
- Toasted peanuts (optional)
- Rice, bread or toasted wraps (optional)
METHOD:
In a large saucepan, heat the coconut oil over a medium heat. Add the onion, ginger, garlic, garam masala and ground coriander, then lightly sauté for 3–5 minutes taking care not to burn the spices (they really just need to be lightly toasted, so stir continuously and add a tablespoon of water if they begin to brown too much).
Add the coconut milk, turmeric, chilli, sweet potatoes, butternut, red pepper, stock and peanut butter. Bring to a simmer over a low heat and leave to simmer, uncovered, for 20–30 minutes, or until the vegetables are tender. Add the fresh coriander for the last 10 minutes, but reserve some as garnish. Season with salt and pepper.
Serve with rice of your choice, homemade beer bread, crushed peanuts or toasted wraps.
Get more delicious plant-based recipes from my new book ‘Made with Love and Plants’ from Takealot, Amazon, or select independent bookstores.