Yellow Peanut Butter Vegetable Curry

The curry obsession continues. This time combined with the nut butter obsession. The result tastes a bit like a crossover between Thai and Indian cuisines, which I think is brilliant! I also love the colour on this, and the smell that waves through the whole kitchen – it’s just heavenly!

Ideally you want this to be quite a liquid curry, so it’s best enjoyed with some fluffy rice. If you’re missing some of the spices (especially the cardamom) don’t worry, the most important is the turmeric!

Serves 4

Ingredients:

Coconut oil
1 medium onion, finely chopped
2-3 cloves garlic
1/2 tsp cumin seeds
2 cardamom pods
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground cumin
A sprinkle of dried chilli (to taste)
1 vegetable stock cube
300mL water
300mL almond milk
3 generous tbsp peanut butter
300g carrots (I used baby carrots), cut into thin batons
1 can chickpeas
100g mangetout
1 red bell pepper, cut into thin strips
1/2 tsp garam masala
Fresh coriander

What to do:

• Melt some coconut oil in a large pot
• Add the finely chopped onion and fry on low-medium heat for around 10 minutes. Add a splash of water halfway through to really bring out the flavour
• Add the cumin seeds, cardamom pods, garlic, and ginger, and stir for one minute
• Add the rest of the spices (minus the garam masala) and cook for one minute
• Add in the water, milk, peanut butter, and vegetable stock cube. Stir until the peanut butter lumps have gone
• Turn up the heat and let it gently simmer for about 5 minutes or so. It should be a nice yellow colour
• When it starts to thicken up slightly add in the carrots and chickpeas
• When the carrots are almost done, add in the mangetout and red bell pepper
• If the mixture isn’t thickening up, or if you’re in a real hurry, thicken it with a little corn starch – but carefully! Make sure to then adjust for seasoning by adding a little more turmeric and salt
• Add the garam masala right at the end
• Taste test and season with a little more salt if necessary
• Garnish with fresh coriander and serve with fluffy rice