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Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
When thinking about curry, I think about Asia. India, Thailand perhaps. But with the addition of Africa’s favourite ingredient of groundnuts, this curry becomes a dish with an African twist. After trying this recipe, you may also start thinking about Africa when thinking about curry. You may add chili, a slice of lemon and some yoghurt if you like. Serve this curry with brown rice and/or chapati for a complete meal.
Ingredients 4 servings
400 g butternut
300 g carrots
300 g sweet potato
2 onions
2 cloves garlic
1 l vegetable bouillon
400 ml coconut milk
2 tbsp curry powder
1½ tbsp peanut butter
Handful coriander
To serve
80 g peanuts
1. Chop the onions, mince the garlic. Heat a little oil in a large skillet and gently fry the chopped onions and garlic until tender.
2. Peel the sweet potato and butternut and cut in cubes. Slice the carrots. Add the vegetables to the onions and garlic and fry for 3-5 minutes. Stir regularly.
3. Add the coconut milk, 200 ml vegetable bouillon and curry powder to the vegetable mix. Bring it to a boil and let it simmer for 25-35 minutes. Stir regularly. When the mixture becomes too dry, add more vegetable bouillon.
4. When all the vegetables are tender, add the peanut butter and let it melt into the curry. Stir the coriander into the curry.
5. Roast the peanuts in a dry frying pan on medium heat. Watch it carefully to make sure that the peanuts don’t burn. Garnish the curry with the peanuts.
Recipe from Cooking in Zambia by Teuntje de Glee, visit the author's website here.
Paper copies of the book available at Greens and Grains.
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