This week’s recipe is one I used to make pretty much every couple of weeks, to the point I had to give it a break and try something new! However, it’s been a couple of years now since I last had it and was in the mood for some peanut butter so thought I’d whip up this tasty curry.
I was first introduced to this recipe through my friend Amy who tried making it but said it turned out too watery and didn’t taste quite how she thought it would. I decided I would give the recipe a go and save some for Amy if it turned out well. The recipe is from Vegan Richa, and since making it a few times I’ve adapted it slightly.
I love that it’s so easy to make and that you can pretty much adapt the recipe how you want. I do love that with a curry, you can change the flavours so much and I have to say it has tasted slightly different every time I’ve made it. It’s also super nutritious with turmeric, chickpeas, delicious veggies and spices and a little peanut butter never hurts too!
The first time I made it, I didn’t have a blender so remember just chopping everything up super small and throwing it all in together, it seemed to work ok but I do love having my blender now! I really love the sweetness that cardamom and cinnamon bring to this dish, however you can leave out those ingredients if you would rather and add more cumin and coriander. You could also add more greens, substitute chickpeas for lentils and if you want a bit more spice, add a couple of chilli’s or chill flakes.
If you find that the mixture is too watery, you can add more almond/coconut milk to thicken it up. I’ve had that happen a couple of times and have adjusted by either adding some more vegetables before bringing it to boil or adding some more non dairy milk once it’s boiled. Luckily the first time I made this it turned out thick and flavoursome, so I was able to bring Amy some which she enjoyed!
Prep Time: 15 mins
Cooking Time: 30 mins
Serves: 3
Ingredients
- 4 cloves of garlic
- 1 inch knob of ginger
- 1tsp olive oil
- ½ tsp ground cumin
- 1tsp more ground coriander
- ½ tsp cinnamon
- ½ tsp cardamom
- 1 tsp cayenne
- 1 tsp turmeric
- 4 tbsp or more peanut butter or almond butter
- 125ml non dairy milk like coconut or almond milk
- 200 ml. vegetable stock
- 1 red bell pepper sliced
- 5 carrots (chopped)
- 2 Zuccinis (chopped)
- 1 aubergine (chopped)
- 1 can chickpeas drained and washed
- ½ tsp salt
- 1 tsp or more sugar or other sweetener of choice
- 1 tsp lime juice
- A handful of chopped coriander
Instructions
- Blend the onion, ginger and garlic with 2 to 3 tbsp water until you get a smooth consistency. You can use a small blender for this or if you don’t have one, chop up the ingredients finely and keep to one side.
- Heat oil in a saucepan over medium heat. When hot, add cumin, coriander, cinnamon, cardamom, cayenne and cook for approx. 15 to 30 seconds. ( I only had cardamon pods which I mashed finely and threw in)
- Add in the onion puree to the saucepan and mix. Add the turmeric and cook for approximately 5 minutes, at a low heat, stirring occasionally.
- Add in the nut butter, non-dairy milk and mix together for one minute.
- Add the vegetable stock, dissolved in boiling water and stir.
- Now add your carrots, bell pepper, aubergine, chickpeas, salt and sugar. Stir together and put the lid on the saucepan and bring to boil (approx. 5 mins).
- Reduce heat to medium low and continue to cook for a further 10 minutes.
- Mix in the lime juice and coriander. Taste and adjust salt and heat. Add red pepper flakes to taste and mix in. Can also add more non-dairy milk to make thicker.
- Continue to simmer for another 3 to 4 minutes until the curry thickens a little. Serve over rice or cooked grains of choice.
