The secret ingredient to this rich, colourful, moreish curry is the addition of peanut butter.The sauce becomes thicker and the potatoes become richer, bringing a savoury, authentic flavour which makes this midweek dinner just a little bit special.
Here I used sweet potato, but butternut squash or white potatoes would work really well too. I’ve even made this with tinned kidney beans when I didn’t have any fresh vegetables. For the ‘green’ part, I threw in some peas in the freezer, but fresh or frozen spinach, chard, greens, or peppers would be a great way to get another of your 5-a-day in!
Ingredients (serves 4):
1 onion, chopped
2 tbsp curry powder/ tandoori spice mix
2 tbsp peanut butter
1 tin coconut milk
1 tin chopped tomatoes
4 x sweet potatoes, diced (no need to peel)
Handful peas/ shredded greens/ spinach/ chard
Optional extras: salt and pepper, dash of lemon juice, coriander garnish, oregano, paprika, cayenne or chilli powder, turmeric powder (add at the same time as curry powder)
Method:
- Chop the onion and fry until fragrant in a large, heavy bottomed pan, using either water or oil to prevent sticking
- Add in the curry powder and fry for a few seconds, until fragrant
- Quickly add in the chopped potato and cover in the onion and spice mix
- Tip in the tomatoes, coconut milk, peanut butter, then refill one of the tins with water and add that to the pan too
- Bring to the boil, then turn down to a simmer
- Continue to simmer for at least 20 minutes, stirring occasionally, until the sauce thickens and the potatoes are tender
- Add in the peas or greens for another 2 minutes, then turn off the heat.
- Season and serve with rice- I used red here, because it’s high in fibre, but any works!
