Sweet potato, cauliflower and peanut curry
An easy curry that uses ingredients straight from the freezer, with no need to defrost. The depth of flavour comes from using a stock cube and peanut butter as the base.
SERVES 4 PREP 15 MINS COOK 35 MINS
✱ 4tbsp any oil
✱ 250g frozen chopped onions
✱ 1tbsp dried garlic granules
✱ ½tsp dried chilli flakes
✱ 2tbsp frozen chopped ginger
✱ 400g can coconut milk
✱ 2 heaped tbsp peanut butter
✱ 10g vegetable stock cube, crumbled
✱ 500g frozen cubed sweet potato
✱ 500g frozen cauliflower florets
✱ 1–2tbsp cornflour
✱ 300g frozen spinach
✱ 1–2tsp sugar
✱ 2 × 250g packets microwaveable basmati rice, warmed, to serve
1 Heat the oil in a pan over a high heat, then add the onions, garlic granules, chilli flakes
and ginger. Cook for 6–8 mins to drive off the moisture and colour a little.
2 Add the coconut milk, half-fill the can with water, then add to the pan along with the peanut butter and stock cube and whisk the mixture. Bring to a simmer, then cook for 5 mins.
3 Add the frozen sweet potato and cauliflower and bring back to a simmer for 10 mins.
4 Mix the cornflour well with 2tbsp of cold water and add to the simmering curry – it will thicken pretty much straight away.
5 Check the seasoning and adjust if needed, then drop in the frozen spinach. Cover and simmer for 5 mins, then stir in the sugar, turn off the heat and leave for 15 mins. Stir well and serve with the basmati rice.
Per Serving: 720 cals, 36g fat (18g saturated), 78g carbohydrates