|Sat Fat 23.3g||116%|
To make the curry paste, simply peel and chop the garlic and ginger then blend everything until a paste forms.
Wash the potatoes and chop them into large chunks. In a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunks. Bring to the boil, then let simmer for 30 minutes.
While the potatoes cook, preheat the oven to 200 degrees and roast the peanuts for 15 minutes. Chop the mushrooms into quarters and the green beans in thirds. Slice the babycorn into small pieces on the diagonal.
When the potatoes are cooked through, add in mushrooms and cook for another 5 minutes. Then add in the baby corn, green beans, tamari, coconut oil and lime, and cook for another 8 minutes.
Remove from the heat and stir in peanuts just before serving, sprinkle with slices of red chilli, chopped coriander and serve with steamed kale!
For the Curry Paste
4 cloves of garlic
Thumb sized piece of ginger
½ 1 red chilli (depending on how spicy you like it)
1 heaped tablespoon of peanut butter
1 stick of lemongrass
3 cardamom pods (remove the seeds and discard the skins)
½ a teaspoon of cinnamon
1 teaspoon of cumin
1 teaspoon of ground coriander
1 teaspoons of fennel seeds
1 tablespoon of tamari
1 lemon, juiced
For the Curry
3 medium sized baking potatoes
300g of closed cup mushrooms
240g of green beans
120g of baby corn
120g of peanuts (3/4 cup)
800ml of coconut milk (2 tins)
1 tablespoon of tamari
1 tablespoon of coconut oil
1 lime, juiced
Red chilli and chopped fresh coriander (to decorate)
Simple and effective, these Hasselback potatoes are perfect for a lazy lunch or a party nibble.
Low sat fat
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This campaign was originally produced in the framework of a programme co-financed by the European Union