This is a very tasty satay curry. I was on a quest to use up a head of organic cauliflower that was looking a bit sad and neglected and I have to say it was delicious in this dish. I hoked and poked in the cupboards, fridge and freezer and managed to find all I needed for this curry without having to buy anything else. Using what you have at home is a great way to prevent food waste and it’s very satisfying using up odds and ends.
This curry needs the potato but add whatever veg you have that needs to be used up like peppers, carrots, courgettes, aubergine, greens. Most veg will work in here whether its fresh or frozen.
I’m a sucker for peanut butter and it helps to thicken the sauce and add that needed protein to keep you fuller for longer.
Will you give it a try? let us know in the comments below.
- 2 tablespoons cooking oil
- 1 onion, finely diced
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 3 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chilli flakes
- 1 heaped teaspoon brown sugar
- 1 head of cauliflower, torn into florets
- 1 sweet potato and 4 regular potatoes about 700g altogether, peeled and cubed
- 1 tin chopped tomatoes 400g
- 1 tin full fat coconut milk 400g
- 500g hot veg stock
- handful of spinach
- salt and pepper to taste
- 100g smooth or crunch peanut butter
- 2 tablespoons peanuts, salted or roasted
To serve: boiled rice and flatbreads
Step 1: Warm a wide pot on a medium heat. Add a glug of cooking oil along with the onions, cook for a couple of minutes then add the garlic and ginger. Cook for a further 5 minutes to soften.
Step 2: Add in the spices the curry powder, turmeric, garam masala, chilli, brown sugar and a good pinch of salt and pepper. Toast for a minute or two.
Step 3: Toss in the cubed sweet and regular potato along with the cauliflower and coat in the spices.
Step 4: Pour in the tinned tomatoes, veg stock and coconut milk, stir and simmer for 15-20 minutes.
Step 5: When the potatoes are cooked through stir in the peanut butter, peanuts and spinach. Taste the sauce and adjust if needed. Serve with rice and flatbreads.