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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A substantial curry that can be frozen if needed. From BBC good food magazine. Ingredients:
115 g unsalted peanuts |
450 g new potatoes |
3 tablespoons peanut oil |
1 shallot, chopped |
3 garlic cloves |
1 red chile, deseeded |
1 inch gingerroot, chopped |
1 tablespoon light soy sauce |
lime, juice and zest of |
1/2 cup chopped coriander |
1 aubergine, cubed |
6 spring onions, chopped |
400 ml coconut milk |
300 ml vegetable stock |
Directions:
1. Toast the peanuts and rub in a towel to remove the skins if needed.
2. Cook the potatoes in boiling water until tender and drain.
3. place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste.
4. Heat the remaining oil in a pan and cook the aubergine until golden.
5. Add the paste and cook gently for five minutes.
6. Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
7. Serve with rice or bread.
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