* 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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: British
Servings: 4people
Calories: 616kcal
Author: Phil Vickery
Equipment
Pan
Ingredients
4tbspoil
250gfrozen chopped onions
1tbspdried garlic granules
1/2tspdried chilli flakes
2tbspfrozen chopped ginger
400gcan coconut milk
2tbsppeanut butter
10gvegetable stock cubecrumbled
500gfrozen cubed sweet potato
500gfrozen cauliflower florets
1-2tbspcornflour
300gfrozen spinach
1-2tspsugar
salt
freshly ground black pepper
microwaveable basmati ricewarmed, 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.