Ready in 20 minutes
Serves 2 people
Ingredients
- 2 tsp coriander seeds (toasted)
- 2 tsp cumin seeds (toasted)
- 1 tsp sesame seeds (toasted)
- 2 tbsp desiccated coconut (toasted)
- 1 inch ginger
- 6 cloves garlic
- 4 tbsp smooth peanut butter
- 1/2 cup vegetable oil
- 2 tsp mustard seeds
- 1 large onion (finely chopped)
- 2 tsp salt
- 1 green chilli (finely chopped)
- 2 tsp fenugreek powder
- 2 tbsp tomato paste
- 4 tomatoes (chopped)
- 1 tin coconut milk
- handful green beans
- handful kale
- handful mangetout
- 3 sweet potatoes (roasted & cubed)
- Basmati Rice
- Cilantro (Garnish Option)
- Crushed peanuts (Garnish Option)
Preparation
- Toast the seeds
- Put toasted seeds in a food processor & whizz them up into a powder.
- Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.
- Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.
- Add the onions & cook them until they’re well done (not burnt).
- Add the salt, chilli, fenugreek powder & stir it together.
- Add the tomato puree & stir that in too.
- Add the chopped tomatoes & stir that in so they’re softening & losing their structure.
- Add the paste you made a little earlier & cook it until the aromas from the paste are well released.
- Add the coconut milk & stir it in so you have a lovely creamy sauce.
- Add the spring greens, stir them in & then stir in the sweet potato chunks.Serve immediately over basmati rice & garnish with crushed peanuts & cilantro. BOSH!
Serve immediately over basmati rice & garnish with crushed peanuts & cilantro. BOSH!