Potato and Peanut Curry

A substantial curry that can be frozen if needed. From BBC good food magazine.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Toast the peanuts and rub in a towel to remove the skins if needed.
  • Cook the potatoes in boiling water until tender and drain.
  • place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste.
  • Heat the remaining oil in a pan and cook the aubergine until golden.
  • Add the paste and cook gently for five minutes.
  • Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
  • Serve with rice or bread.
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@PinkCherryBlossom
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@PinkCherryBlossom
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"A substantial curry that can be frozen if needed. From BBC good food magazine."
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  1. PinkCherryBlossom
    A substantial curry that can be frozen if needed. From BBC good food magazine.
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