RECIPES BY Rhiannon Lambert

Peanut Veggie Curry

  • 40 MINS
  • 6 SERVINGS
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A Simple Way To Eat Plant-Based

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Essential ingredients

Olive oil

1 onion, diced

3 cloves garlic, crushed

1 red chilli, minced

380g butternut squash (one small), chopped into cubes

1 sweet potato, chopped into cubes

1 red pepper, sliced

1 courgette, sliced

2 tbsp curry powder

1 tsp turmeric

1 tsp paprika

1 tbsp honey (or coconut/brown sugar)

1 tin tomatoes

1 tin coconut milk

2 tbsp smooth peanut butter

350ml veg stock

2 tbsp tamari

1 tin chickpeas, drained

To serve: Handful coriander, chopped and rice

Directions

  1. Pop a pan on a medium heat, and glug in some olive oil. Add the onion, garlic and red chilli, and stir. Pour in the butternut squash and sweet potato and coat.
  2. Once the onion is starting to soften, after about 5 minutes, add in the red pepper, courgette and spices and stir well.
  3. Pour in the remaining ingredients (except the chickpeas and coriander) one by one, stirring well after each addition, and bringing to the boil.
  4. Reduce the heat and simmer for 20-25 minutes, until the sweet potato is soft. 5 minutes before the end of cooking, pour in the chickpeas and stir.
  5. Serve with a sprinkling of coriander and some rice.
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RECIPE

Coconut Daal

Recipe
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A Simple Way To Eat Plant-Based

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