With the right ingredients in your store cupboard and freezer, you don’t need fresh produce for this easy curry recipe – and there’s no need to even defrost anything.
“The depth of flavour comes from using a stock cube and peanut butter as the base,” explains Phil Vickery.
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Nutrition Facts
Sweet potato, cauliflower and peanut curry
Amount Per Serving
Calories 616
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 23g144%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 12g
Sodium 647mg28%
Potassium 1504mg43%
Carbohydrates 53g18%
Fiber 13g54%
Sugar 16g18%
Protein 13g26%
Vitamin A 26604IU532%
Vitamin C 75mg91%
Calcium 199mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Sweet potato, cauliflower and peanut curry
There are freezer ingredients galore in this simple vegan dish.
Servings: 4 people
Calories: 616kcal
Equipment
- Pan
Ingredients
- 4 tbsp oil
- 250 g frozen chopped onions
- 1 tbsp dried garlic granules
- 1/2 tsp dried chilli flakes
- 2 tbsp frozen chopped ginger
- 400 g can coconut milk
- 2 tbsp peanut butter
- 10 g vegetable stock cube crumbled
- 500 g frozen cubed sweet potato
- 500 g frozen cauliflower florets
- 1-2 tbsp cornflour
- 300 g frozen spinach
- 1-2 tsp sugar
- salt
- freshly ground black pepper
- microwaveable basmati rice warmed, to serve
Method
- Heat the oil in a pan over a high heat and then add the onions, garlic granules, chilli flakes and ginger. Cook for six to eight minutes to drive off the moisture and colour a little.
- 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. Bring to a simmer, then cook for five minutes.
- Add the frozen sweet potato and cauliflower and bring back to a simmer for 10 minutes.
- Mix the cornflour well with two tablespoons of cold water and then add to the simmering curry: it will thicken pretty much straight away.
- Check the seasoning and adjust if needed, then drop in the frozen spinach pucks. Cover and simmer for five minutes, then stir in the sugar, turn off the heat and leave for 15 minutes.
- Stir well and serve with the basmati rice.
Nutrition
Calories: 616kcal | Carbohydrates: 53g | Protein: 13g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 647mg | Potassium: 1504mg | Fiber: 13g | Sugar: 16g | Vitamin A: 26604IU | Vitamin C: 75mg | Calcium: 199mg | Iron: 5mg
The Canny Cook by Phil Vickery is published by Kyle Books. Photography by Kate Whitaker.
The Canny Cook: Freezer & storecupboard meals on a budget (Phil Vickery Budget)
- Amazon Kindle Edition
- Vickery, Phil (Author)
- English (Publication Language)
Last update on 2024-04-23 / Affiliate links / Images from Amazon Product Advertising API
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