Awesome Bank Holiday Coconut curry (with pictures!)

I’ve had a lazy day and decided the way to top it off would be by using our lovely fridge full of vegetables to make a tasty curry. Any vegetables can be used and I often use peanut butter rather than cashew. I do love nuts and nut butters in my curries though.

Ingredients

1.5 carrots

3 small potatoes

1 red onion

1 clove of garlic crushed

1cm cubed (ish) of root ginger, chopped or grated

2 teaspoons of cashew butter

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon medium curry powder

1/2 yellow pepper

1/2 green pepper

4 mushrooms

small handful of cashew nuts

1/2 can coconut milk

1 teaspoon soy sauce

pinch of cayenne pepper

Method

Chop all the vegetables.

Put the carrots and potatoes in salted boiling water for 10 minutes to parboil while frying the onion, garlic and ginger gently (there is nothing worse than burnt garlic).

When onion has softened, add the cashew butter and spices and a splash of water to make a paste. Add the mushrooms and peppers and fry for 5 minutes, then add the drained potato and carrots. Make sure all the veg get nicely covered in the paste.

Add the cashew nuts and pour over the coconut milk. Add soy sauce and catenne pepper to taste and simmer for 15-20 minutes, until all the vegetables are tender.

Serve with rice.

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