Potato and Peanut Curry

"A substantial curry that can be frozen if needed. From BBC good food magazine."
 
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Ready In:
50mins
Ingredients:
14
Serves:
4
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ingredients

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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...
 
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