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  • Delicious Peanut & Roast Potato Curry

    April 20, 2018 / Niki / 2 Comments

    I thought it was about time I posted another curry as it’s been a little while. This one combines some of my favourite things. Crispy roast potatoes and peanuts – sound good?

    I got the idea of adding roast potatoes to curry from a dish at one of my favourite restaurants in Barcelona ‘Gourmet tapas’, their dish is a Thai/Indian hybrid which I’d love to recreate but in the mean time you have my roast potato and peanut curry. It’s absolutely delicious!

    Because all the vegetables in my curry have been roasted it adds tons of extra texture and flavour. I served with flatbreads (of course) but it’s also great with rice and pickles.

    I think you’re going to love this one. And remember to tag me if make it so I can share ?

    I'd love to know if you made this recipe.

    Use #RebelRecipes and tag @RebelRecipes

    Info

     

      2 servings
      15 minutes preparation time
      40 minutes cook time

    Ingredients

    For the roast veg;

    • 3 large potatoes chopped up irregularly
    • 1/2 courgette
    • 1/2 aubergine
    • 1 red pepper

    For the curry;

    • 1 tbsp coconut oil
    • 1 onion roughly chopped
    • 3 cloves garlic sliced
    • 1 knob ginger grated
    • 1 tsp turmeric
    • 1 tsp cumin seeds
    • 1 tsp garam Masala
    • 1/2 tsp chilli flakes
    • 3 tbsp chunky peanut butter
    • 2.5 cups water
    • 1/2 tsp sea salt
    • 2 tbsp coconut yogurt
    • Twist black pepper
    • Handful toasted peanuts
    • Fresh coriander

    Directions

    To roast the potatoes;

    1. Preheat the oven to 350 degrees/gas mark 4.
    2. Cut the potatoes into irregular wedges.
    3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder & salt.
    4. Roast for aprox 40 minutes until crispy on the outside.

    To roast the veg;

    1. Preheat the oven to 350 degrees/gas mark 4.
    2. Cut the vegetables into irregular slices.
    3. Add the veg to a roasting tray then toss to coat them on olive oil & salt. Roast for aprox 25-30 minutes until cooked.

    For the curry;

    1. Add the oil to a large pan and heat to a medium heat then add in the onion. Fry for aprox 8-10 minutes until soft and browning. Add in the garlic and ginger and stir for another few minutes then add in the cumin seeds, turmeric, garam Masala and the chilli flakes. Cook for a further minute then add the water to the pan.
    2. Dollop in the peanut butter and simmer for a further 6-7 minutes. Finally add the coconut yogurt, salt and roast potatoes and veg. Stir to combine well.
    3. Top with toasted peanuts and coriander.

    2 Comments

    1. Cassie Thuvan Tran on April 24, 2018 at 4:02 pm

      What a gloriously hearty and beautiful curry! Japanese curries and Indian curries also use potatoes, and sometimes Thai as well. I have rarely seen potatoes mixed into a peanut stew or curry sauce, but I can only imagine the combination tasting divine! What is a good alternative to the coconut yogurt? Have you had success with coconut cream or another kind of thickener?

      Reply
      • Niki on May 8, 2018 at 8:29 pm

        It’s my new favourite. Potatoes and curry are just…
        Coconut cream or milk would be perfect
        Love Niki xxx

        Reply

    Leave a Comment





    Recipe Tags: Peanut Butter curry potatos roast veg vegan

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