Malayo Peanut Curry

You must try this vegan peanut curry which is thick, creamy and crunchy all at the same time. And the good thing about making this simple yet delicious curry is that it only takes one pot, yep, just one pot, to clean up afterwards. This curry also covers a lot of bases, is ready in 30 minutes, is suitable for vegans and gluten-free, to name a few. 

What You Need: 

•  2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 1 teaspoon ground turmeric 
• 1 teaspoon paprika 
• 1 teaspoon chopped fresh ginger 
• 1 small onion, finely chopped 
• 3 cloves garlic, minced 
• 2 cups vegetable stock 
• Juice of 1 lemon 
• 1 can coconut milk 
• 1 punnet cherry tomatoes, halved 
• 2 tablespoons crunchy peanut butter 
• 1 tablespoon brown sugar 
• 4 potatoes, peeled, cut into ½-inch cubes 
• 1 can chickpeas 
• sea salt to taste 
• ⅓ cup roasted unsalted peanuts,  
• Fresh coriander, for garnish 

Let’s Get Cooking: 

1. In a large pot, heat the oil. Add chopped onion and cook for 3 to 4 minutes, until fragrant and lightly browned. Add the garlic & ginger, and cook for another minute, stirring constantly. 

2. Add the dry spices, and cook for 3 minutes until fragrant, stirring constantly. 

3. Pour in the vegetable stock, lemon juice, coconut milk, halved cherry tomatoes, peanut butter and brown sugar. Bring to a boil. 

4. Add potatoes, cover with a lid and cook for 15 minutes. Stir occasionally to make sure it doesn’t stick. 

5. Add the chickpeas and cook for another 5 minutes to heat them through. The curry should thicken. Taste the curry and salt to taste.  

6. Remove from heat. Stir in half of the chopped peanuts. 

7. When serving, garnish with the remaining peanuts and fresh coriander. 

Enjoy