Delicious Peanut & Roast Potato Curry
A gorgeous peanut curry with roast potatoes, courgette and aubergine. The flavour is absolutely wonderful. Serve with rice or flatbreads.
Ingredients
For the roast veg
- 3 large potatoes chopped up irregularly
- 1/2 courgette chopped
- 1/2 aubergine sliced
- 1 red pepper chopped
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
Instructions
To roast the potatoes
- Preheat the oven to 350 degrees/gas Mark 4./180C
- Cut the potatoes into irregular wedges.
- Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.
- Roast for approx 40 minutes until crispy on the outside.
To roast the veg
- Preheat the oven to 350 degrees/gas Mark 4./180C.
- Cut the vegetables into irregular slices.
- Add the veg to a roasting tray, then toss to coat them on olive oil & salt. Roast for approx 25-30 minutes until cooked.
To make the curry
- Add the oil to a large pan and heat to a medium heat, then add in the onion. Fry for approx 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.
- 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.
- Top with toasted peanuts and coriander.
Notes
2 servings