This thick, rich, peanutty curry, inspired by the flavours from Thailand, uses a vegan shop-bought curry paste, which saves you a lot of time and effort searching for hard‑to‑source ingredients such as galangal and lemongrass. Make sure you buy a vegan curry paste, as some commercially available brands contain shrimp. If you don’t have peanuts, just use double the amount of crunchy peanut butter.

Serves 3–4

Ingredients

2 tablespoons panang or red curry paste
200 g (7 oz) sweet potato or carrots, chopped
400 ml (14 fl oz) can of coconut milk
1 tablespoon soy sauce
2 x 400 g (13 oz) cans of butter beans, drained and rinsed
2 tablespoons peanut butter
2 tablespoons raw peanuts, finely chopped
1 red pepper, chopped
1 yellow or orange pepper, chopped
150 g (5 oz) green beans, halved
juice of 1 lime
pinch of sugar (optional)
salt

Method

Put the curry paste in a large saucepan and cook for 1 minute until the oil starts to separate. Add the sweet potato or carrots and cook for 5 minutes until beginning to soften. Add the coconut milk and soy sauce, bring to the boil and cook for 5 more minutes. Now add the butter beans and peanut butter with most of the chopped peanuts, reserving a few for the end. Cook for a further 10 minutes, then add the peppers and green beans. Cook for 5 minutes.
Season with the lime juice and salt, adding a pinch of sugar, if you like.
Serve with rice and scatter with the remaining chopped peanuts.
If you would like to add additional protein, add 100 g of tempeh per portion.

Recipe from: Broke Vegan: Speedy by Saskia Sidey is published by Aster (£12.99)