A gorgeous peanut curry with roast potatoes, courgette and aubergine. The flavour is absolutely wonderful. Serve with rice or flatbreads.
I thought it was about time I posted another curry as it’s been a little while. This one combines some of my favourite things. Crispy roast potatoes and peanuts–sound good?
I got the idea of adding roast potatoes to curry from a dish at one of my favourite restaurants in Barcelona ‘Gourmet tapas’, their dish is a Thai/Indian hybrid which I’d love to recreate but in the meantime you have my roast potato and peanut curry. It’s absolutely delicious!
Because all the vegetables in my curry have been roasted, it adds tons of extra texture and flavour. I served with flatbreads (of course) but it’s also great with rice and pickles.
I think you’re going to love this one.
A gorgeous peanut curry with roast potatoes, courgette and aubergine. The flavour is absolutely wonderful. Serve with rice or flatbreads.
Prep time: 15 minutes mins
Cook time: 40 minutes mins
2 servings
5 from 3 votes
Ingredients
For the roast veg
- 3 large potatoes chopped up irregularly
- 1/2 courgette chopped
- 1/2 aubergine sliced
- 1 red pepper chopped
For the curry
- 1 tbsp coconut oil
- 1 onion roughly chopped
- 3 cloves garlic sliced
- 1 knob ginger grated
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp chilli flakes
- 3 tbsp chunky peanut butter
- 2.5 cups water
- 1/2 tsp sea salt
- 2 tbsp coconut yogurt
- Twist black pepper
- Handful toasted peanuts
- Fresh coriander
Instructions
To roast the potatoes
Preheat the oven to 350 degrees/gas Mark 4./180C
Cut the potatoes into irregular wedges.
Add the potatoes to a roasting tray, then toss to coat them on olive oil, garlic powder & salt.
Roast for approx 40 minutes until crispy on the outside.
To roast the veg
Preheat the oven to 350 degrees/gas Mark 4./180C.
Cut the vegetables into irregular slices.
Add the veg to a roasting tray, then toss to coat them on olive oil & salt. Roast for approx 25-30 minutes until cooked.
To make the curry
Add the oil to a large pan and heat to a medium heat, then add in the onion. Fry for approx 8-10 minutes until soft and browning. Add in the garlic and ginger and stir for another few minutes, then add in the cumin seeds, turmeric, garam masala and the chilli flakes. Cook for a further minute, then add the water to the pan.
Dollop in the peanut butter and simmer for a further 6-7 minutes.
Finally, add the coconut yogurt, salt and roast potatoes and veg. Stir to combine well.
Top with toasted peanuts and coriander.
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Cauliflower, Parsnip and Roast Garlic Puree with Crispy Roast Potatoes and Fennel Slaw
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Discuss this Recipe with Niki
4 Responses
We love this sauce. Especially after it’s sat in the fridge for a day or so. Beautiful with the roasted vegetables but also just with rice. It’s so quick and easy to make., now one of favourites.Reply
So happy to hear that Debbie!
Love
Niki xxReply
What a gloriously hearty and beautiful curry! Japanese curries and Indian curries also use potatoes, and sometimes Thai as well. I have rarely seen potatoes mixed into a peanut stew or curry sauce, but I can only imagine the combination tasting divine! What is a good alternative to the coconut yogurt? Have you had success with coconut cream or another kind of thickener?
Reply
It’s my new favourite. Potatoes and curry are just…
Coconut cream or milk would be perfect
Love Niki xxxReply
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