Potato and Peanut Curry
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
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
- Toast the peanuts and rub in a towel to remove the skins if needed.
- Cook the potatoes in boiling water until tender and drain.
- 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.
- Heat the remaining oil in a pan and cook the aubergine until golden.
- Add the paste and cook gently for five minutes.
- Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
- Serve with rice or bread.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...