Peanut Butter Curry

Happy 2016 kids.

New year, new you, new yawn.

Here’s a quick recipe to satisfy anyone on a new year trip to go vegan or eat more veg or save money or just try something new. It’s easy, thrifty, filling and tasty but sadly not so photogenic!

Boomboom Peanut Butter Curry

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Serves two

Vegetable oil
1tbspn medium curry powder. Asda actually make a really good own brand curry powder.
1/2 tsp cinnamon
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp mustard seeds
2 cardamom pods
Bay leaf
1 red chilli
3 cloves garlic
Black pepper
Sea salt
Freshly grated ginger (optional)
Large white onion
Large carrot
Large parsnip
Medium kohlrabi bulb
1 yellow pepper
Peanut butter

Roughly chop your veg then heat the spices and garlic (minced, please) in a little oil in a heavy based pan until the garlic starts to sizzle. Add the onions and the chilli with or without seeds to your personal heat taste. Hot heads should add the ginger now too I use about a 2cm square piece. Cook enough to soften the onions then add carrots, parsnip and kohlrabi. Give it a quick stir then dollop in a good amount of your choice of peanut butter. I prefer about 4 tablespoons of crunchy. Calorie conscious types may wish to opt for less, muscle bulkers a little more I would say no less than 2 tbspns. Add also about half a cup of cold water, a good crack of black pepper and a pinch of sea salt, Maldon sea salt if you can. Give it a good stir to distribute the peanut butter then bring to simmer. Put a lid on for five minutes then add the yellow pepper and continue to simmer until the carrots are cooked. Don’t over do it, mushy too-cooked veg loses a lot of nutrients and is also horrible.

Serve with rice, naan, cous cous, carb free horror noodles etc*

*if you aren’t on some kind of dry, fat free veganuary self hate trip add some cooked chicken (thigh fillets or breast) and serve with a nice fat glass of something from Brewdog to wash it down.

Variations: this will work with most winter veg try subbing celery, broccoli, swede or throw in some frozen peas at the end, I would avoid potatoes. A good squeeze of lime at the end and some chopped fresh coriander will give it a bit of bite if your prefer a zippy finish to your curry (leave out the cardamom and cinnamon if you plan on this). Add some natural yoghurt if you over do the heat.

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One thought on “Peanut Butter Curry

  1. Pingback: Food Hero: Peanut Butter | Another Blogging Foodie

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