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Karen's Peanut Butter Vegetable Curry
This is so delicious & you really don’t miss the meat in this recipe! Very easy to make too & you can make use of any leftovers or use vegetables that are nearing best before date. Also amazing with meat! Please see NOTES below
Serves: 4 - 6
Cooking Time: 3 hours
Ingredients
- 540g tinned or fresh potatoes
- 400ml tin of coconut milk
- Tin of drained chickpeas
- 1 red pepper, 1 yellow pepper, 1 green pepper
- Small red onion
- Juice of 1 lime
- 100g crunchy peanut butter
- 4 tablespoons of marinade
- 75ml sweet chilli sauce
- Large handful of chopped spinach
- Vegetable stock cube dissolved in a mug of hot water
- 1 heaped teaspoon of cornflour in a little water (optional)
Method
Make up your marinade as instructed on the back of pouch then chop all vegetables into small chunks & place into your slow cooker with the rest of the ingredients (except the cornflour & spinach)
Cook on high for 3 hours stirring occasionally adding the spinach half hour before end of cooking time then check for firmness of the vegetables & if you are happy, add the cornflour (if using) to your desired consistency. The curry will thicken without the cornflour if left in the slow cooker for a longer period of time & removing the lid (stirring every so often)
NOTES
Also amazing with meat! Add at the beginning of the cooking time & check thickest part after 3 hours. Meat cut into smaller pieces will cook quicker. Please check your meat is thoroughly cooked & piping hot before consumption
Method
Make up your marinade as instructed on the back of pouch then chop all vegetables into small chunks & place into your slow cooker with the rest of the ingredients (except the cornflour & spinach)
Cook on high for 3 hours stirring occasionally adding the spinach half hour before end of cooking time then check for firmness of the vegetables & if you are happy, add the cornflour (if using) to your desired consistency. The curry will thicken if left in the slow cooker for a longer period of time without adding the cornflour & removing the lid (stirring every so often)
NOTES
Also amazing with meat! Add at the beginning of the cooking time & check thickest part after 3 hours. Meat cut into smaller pieces will cook quicker. Please check your meat is thoroughly cooked & piping hot before consumption
Ingredients
- 540g tinned or fresh potatoes
- 400ml tin of coconut milk
- Tin of drained chickpeas
- 1 red pepper, 1 yellow pepper, 1 green pepper
- Small red onion
- Juice of 1 lime
- 100g crunchy peanut butter
- 4 tablespoons of marinade
- 75ml sweet chilli sauce
- Large handfull of chopped spinach
- Vegetable stock cube dissolved in a mug of hot water
- 1 tablespoon of cornflour in a little water (optional)
