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)