Rich & Spicy Peanut-Coconut Veggie Curry

• Prep time: 15 mins

• Cook time: 40 mins

• Servings: 4

  
  

Ingredients

• Oil: Cold-pressed rapeseed oil (for frying)

• Aromatics: 

  • 1 Onion (chopped)

  • Thumb-sized piece of ginger (finely chopped)

  • Garlic (finely chopped)

  • 2 Bird's eye chillies (chopped)

• Spices & Seasoning:

  • 1 tsp Cumin

  • 1 tsp Ground coriander

  • 2 tbsp Garam masala

  • Salt (to taste)

• Vegetables:

  • 1 head Broccoli, 1 pack Mushrooms, 1 Red Pepper (chopped into bite-sized pieces, or your choice of veg)

• Sauce Base:

  • 1 tin Chopped Tomatoes

  • 1 tin Coconut Milk

  • 300–500ml Vegetable Water/Juice (reserved from steaming)

  • 4 tbsp Peanut Butter

• Finishing Touches:

  • Juice of 1 Lemon

  • Handful fresh coriander (loosely chopped)

  • Cooked rice (for serving)

    
    

Method

1. Steam the Veg & Save the Stock: Place all chopped vegetables into a pan with 500ml of boiling water. Part-steam/boil for 4–5 minutes. Remove the vegetables with a slotted spoon and set aside. Do not discard the liquid—pour this vegetable stock/juice into a jug to use in the sauce.

2. Sauté the Aromatics & Spices: Heat a splash of cold-pressed rapeseed oil in a large pan over medium heat. Fry the onion, ginger, and garlic until softened. Stir in the chopped chillies along with the cumin, ground coriander, and garam masala. Fry for about 1 minute, stirring constantly so the spices don't burn.

3. Build & Reduce the Sauce: Pour in the tin of tomatoes and about 300ml of your reserved vegetable stock (keep the remaining stock handy). Add the coconut milk and stir everything together. Bring to a simmer over medium heat and allow the sauce to reduce for 10 minutes. (If it reduces too much or gets too thick, splash in a bit more of the reserved vegetable stock).

4. Simmer the Veg: Add the pre-steamed vegetables into the reducing sauce. Turn the heat down to low and leave the pan uncovered to simmer gently for 10 minutes, stirring occasionally.

5. Finish the Curry: Stir in the 4 tablespoons of peanut butter and squeeze in the juice of 1 lemon until fully combined and smooth.

6. Serve: Season with salt to taste. Serve hot over a bed of rice and scatter the freshly chopped coriander on top.