My favourite – go to – vegan dish we love and I make at least once a week.
The original recipe is called nutty chicken curry on the web but I adapted it and turn it into 100% vegan by only cutting out the chicken and replacing the Greek yoghurt with Alpro natural yoghurt. It is so simple to make and if you love peanut butter as much as I do I assure you that you will LOVE this.
1 large red chilli, deseeded
1/2 a finger-length piece fresh root ginger •1 fat garlic clove •small bunch coriander, stalks roughly chopped
1 tbsp sunflower oil
Handful of mushroom, cut into chunks •handful of butternut squash, cut into chunks
5 tbsp peanut butter •150ml vegetable stock • 200g plant based yogurt
Feel free to add courgette / runner beans / potatoes or any other veggies you like.
Cook / steam or grill the veggies to the right softness and tenderness you like.
Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
Place the veggies into one pan. Stir in the paste and cook it for a min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.
Done in about 20 to 30 minutes ⏳