recipes
Vegan peanut butter curry
2022-10-20
Ingredients
- 1 tbsp coconut oil (Strand Palace Agency)
- 1 finely sliced onion
- 2 garlic cloves
- 1 teaspoon grated fresh ginger
- 3 spoons red curry paste
- 2 tbsp peanut butter (Natureline)
- 1 sweet potato peeled and cut in cubes
- 200g button mushrooms
- 1 can coconut milk
- 1 bag baby spinach
- 2 limes
- Cooked jasmine rice
- Fresh coriander
- Salted peanuts (Lamb brand)
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Method
Heat up the coconut oil in a sauté pan, stir in the onions, garlic and ginger.
Cook for a couple of minutes until the onion starts to turn golden. Next stir in the curry paste and peanut butter, fry for a minute or two. Next add in the sweet potatoes and mushrooms toss with the curry mixture, allowing absorption. Pour over the coconut milk, simmer for a couple of minutes until potatoes are soft. Remove from heat, wilt in the spinach, squeeze in the lime juice and sprinkle with the coriander. Beat in and set aside for a couple of minutes to infuse.
Serve the peanut butter curry on the rice with extra wedges of lime, coriander and salted peanuts.
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