Hi everyone, Happy Saturday! Even though it’s May, it still doesn’t seem to be getting any warmer and this morning it was freeeezing! As a special celebratory blog launch recipe, I’d thought I’d share one of my favourite warming curries with you as it’s perfect for any time of year. We certainly don’t have to eat salads all spring and summer (as much as I love salad)!
My obsession with peanut butter doesn’t stop at sweet things. Ohh no. I put it in my curries as well! Why not? No seriously, it tastes unreal in a tomtoey spicy sauce with roasted sweet potato, chickpeas, onion, garlic, smoked paprika and cayenne pepper. I never really used to like chilli but in the last year I’ve grown to like it a lot more. I’m not a fan of ferocious chilli heat so a quarter of a teaspoon of cayenne pepper is perfect for me, but if you prefer it hotter then please add more! Just don’t go too mad because cayenne pepper is on the strong side! I think the combo of smoked paprika, cumin, smokey cayenne and chilli flakes with the peanut butter and tomato work so well together! This recipe is entirely vegan, dairy-free and gluten-free but don’t feel as though you have to follow it to the letter. Swap or add different veggies or use almond butter if you don’t like peanuts! Cashew butter would work too! Even if you’re a meat eater having this on a meat-free Monday it’s a great place to start! You’ll need your basic store cupboard essentials: peanut butter, sweet potatoes, chopped tomatoes, chickpeas, onion, garlic, herbs and spices. It’s so great when you already have all the ingredients for a recipe! I’d say this probably takes just over half an hour to make from start to finish which is yet another bonus! As you’ll see from the photos, it’s quite a thick curry, but the sauce sticks to the veggies like a dream. I’ve been having this for lunch the last few days just in a tupperware container heated up in the microwave. Yep, that’s how most of my delicious lunches come! And I can tell you doesn’t look like the photos below! Haha! Let me know what you think if you try it!
Roasted sweet potato and peanut butter. Two of my favourite things.
In the roasting tray
3 small Sweet Potatoes
1 Red pepper
1 x 400g tin Chickpeas, drained and rinsed
1 tsp smoked paprika
¼ tsp chilli flakes
2 sprigs fresh rosemary/2 tsp dried rosemary
Salt and black pepper
2 tbsp olive oil
1 small Onion
2 garlic cloves
1 tsp smoked paprika
½ tsp cumin seeds
¼ – ½ tsp cayenne pepper
Pinch of chilli flakes
1 tbsp Tomato puree
2 ½ tbsp Peanut butter
1 x 400g tin Chopped Tomatoes
60ml Dairy-free milk
Few handfuls of spinach
Squeeze of lemon/lime juice
Toasted peanuts, optional
Coconut yogurt, optional
- Preheat the oven to 190 C fan.
- Peel and chop the sweet potatoes into bite-sized chunks. Deseed and chop the pepper into chunks. Add to a large roasting tray with the chickpeas, paprika, chilli flakes, rosemary and season with salt and black pepper. Drizzle over the olive oil.
- Give everything a good mix and roast in the oven for 30 minutes, stirring halfway through.
- While that’s in the oven you can make the sauce. Dice the onion and finely chop the garlic.
- In a large saucepan heat some olive oil and add the onion and cumin to start with. Fry for a few minutes before adding the garlic, smoked paprika, cayenne pepper and chilli flakes. Add extra chilli flakes if you like it spicy.
- Fry for a few more minutes to cook the spices off then reduce the heat to low.
- The tomato puree and peanut butter can now go in with the onion and spices. Stir everything together so the peanut butter creates a slightly creamy consistency.
- On a medium-high heat whack in the tin of chopped toms, followed by the milk. When your mix of roasted potatoes, chickpeas and pepper are ready, add them to the pan too.
- Stir it all together until thoroughly combined. It should start to thicken slightly. Squeeze over some lemon/lime juice.
- For the final few minutes, stir in the spinach until wilted and then it’s done!
- If you have some peanuts to hand, toast them in a dry pan and sprinkle over your delicious curry!
I love sprinkling over toasted peanuts and fresh coriander with a dollop of cooling coconut yogurt and some brown rice. Mmmmm. Gimme!!
- Lush served with brown rice or quinoa.
- Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand!
- Great for lunch the next day. Serve with toast, fresh rocket, sliced avo and a dollop of coconut yogurt!
- You can swap the peanut butter for almond or cashew butter!
- Double it up to feed everyone!