NUTTY FOUR-VEG CURRY | I am absolutely loving this creamy & nutty vegetable curry at the moment. It’s packed to the brim with veg – bell peppers, chestnut mushrooms, broccoli & lots of spinach, all cooked in a spicy peanut-butter curry sauce. This is super easy to make & can be enjoyed mid-week with brown rice.
1 tsp cumin seeds
1 white onion, finely chopped
4 garlic cloves, crushed
5cm piece of fresh ginger, grated
1 green chilli, finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ can (200g) chopped tomatoes
250g chestnut mushrooms, chopped in half
1 red pepper, chopped in 1cm pieces
200g fresh spinach
200g fresh broccoli, chopped into small florets
1 tbsp. organic smooth peanut butter
Salt to taste
Finely sliced spring onions and chopped fresh coriander to finish
1️⃣Grab a large saucepan and heat a large glug of rapeseed oil. When hot, add the cumin seeds. Let them sizzle for 30 seconds and then add the chopped onion and cook for 6-7 minutes on a medium heat, until they start to brown.
2️⃣Then add in the garlic, ginger and chilli and continue to cook for 2 minutes.
3️⃣Add to the pan the turmeric, ground cumin and ground coriander. Give this a good stir and cook for 1 minute. Then add in your chopped tomatoes and cook for 5 minutes, stirring often.
4️⃣Add the mushrooms, red pepper, spinach and broccoli. Give this all a good stir for 2 minutes and then add in the peanut butter, water and salt to taste. Bring to this to a simmer, and then place a lid on the pan, reduce the heat to a low simmer and then leave to simmer away for 10 minutes.
5️⃣Serve in a large bowl and finish with a sprinkle of the spring onions and coriander.
#vegetarian #glutenfree #dairyfree #eathealthy #healthyeating #eatclean #cleaneating #love #girl #clean #cooking #food #amazing #healthyliving #london #fitfam #weightloss #healthylifestyle #f52grams #instadaily #photooftheday #foodphotography #protein #healthyfood #eeeeeats #instahealth #nutrition #vegan #veganfood