Deliciously Ella's Potato & Peanut Curry

Potato & Peanut Curry
Prep in Prep in:
10 mins
Cook in Cook in:
50 mins
Per Serving %RI
KCAL 502 25%
Fat 35.6g 50%
Sat Fat 23.3g 116%
Salt 0.7g 11%
Sugar 7.2g 8%

Method

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!

Ingredients

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

Black pepper

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)

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 Black pepper 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)

You may also like

Dhal Vada

Dhal Vada

Dhal Vada (Spicy Potato, Lentil and Chickpea Snacks) Recipe

Serve up something deliciously different for your guests this party season. These Indian street food snacks are really aromatic and satisfying.

  • Prep in: 10 mins
  • Cook in: 30 mins
Sausage and potato casserole recipe

Sausage and Potato Casserole

An easy dish to make taking just 10 minutes to prep, this casserole is healthy and nutritious containing potatoes, sausages and peppers.

  • Prep in: 10 mins
  • Cook in: 15 mins
Tabbouleh recipe

Tabbouleh

For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.

  • Prep in: 10 mins
  • Cook in: 10 mins
Potato pancake with smashed avocado & smoked salmon

Potato pancake recipe with smashed avocado & smoked salmon

Potato Pancake with Smashed Avocado & Smoked Salmon

Use your leftover mash to create something different with these potato pancakes. The classic combination of salmon and avocado is fantastically easy but a guaranteed success. Top with a runny poached egg and drizzle with lemon and olive oil for that extra special touch.

  • Prep in: 20 mins
  • Cook in: 10 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union