Recipe

Peanut Curry

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Peanut Curry

A peanut butter cardamom curry with potatoes, kale & green beans served on brown rice.




Ingredients to serve 2

  • 50g x kale – rinse & dry
  • ½ cup x parboiled brown rice
  • ½ x onion – peel & chop finely
  • ½ tsp x Mother-in-law curry powder
  • 2½ tsp x Cardamom Curry Mix
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x potatoes – peel & dice (1½ cm)
  • ½ tbsp x peanut butter
  • 100g x green beans
  • ½ tsp x garam masala
  • ½ x lemon – cut into wedges
  • 30g x peanuts – chop roughly
  • ½ x chilli (optional) – deseed & chop
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 100g x kale – rinse & dry
  • 1 cup x parboiled brown rice
  • 1 x onion – peel & chop finely
  • 1 tsp x Mother-in-law curry powder
  • 5 tsp x Cardamom Curry Mix
  • 4 cloves x garlic – peel, grate finely & chop
  • 2 x potatoes – peel & dice (1½ cm)
  • 1 tbsp x peanut butter
  • 200g x green beans
  • 1 tsp x garam masala
  • 1 x lemon – cut into wedges
  • 60g x peanuts – chop roughly
  • 1 x chilli (optional) – deseed & chop
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Kale: Discard the stalks of the kale and tear the leaves. Massage the leaves with your fingers for 30 seconds. Set aside.

Step 3

Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 4

Peanut potato curry: Place a pot on medium high heat with a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 3 minutes before adding the Mother-in-law curry powder and Cardamom Curry Mix. Sauté for another two minutes then add the garlic, potatoes and water (1½ cups for 4; ¾ for 2). Cover and let it simmer (gently boil) for 15 minutes until the potatoes are nearly soft. Stir the curry every now and then to make sure it doesn’t burn. Add the peanut butter and a little more water (if all the water has evaporated) and stir. Then add the green beans and cook for 3-4 minutes until almost cooked. Add the kale and wilt for 2 minutes before stirring in the garam masala.

Step 5

Serve the rice topped with the peanut potato curry, add a squeeze of lemon juice and sprinkle with the peanuts and chilli (as much or as little as you like).



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