Peanut Butter Curry
Cook Time 30 minutes
½ tsp black peppercorns
½ onion, diced
1 clove garlic, crushed
2 tbsp vegetable oil
3 tbsp tomato paste
4 tbsp smooth peanut butter
2 cups (500ml) water
½ tsp salt
½ pumpkin, peeled, seeded, and cubed
2 carrots, peeled and cut into chunks
2 Lebanese eggplants, cut into chunks
1 small-medium sweet potato, peeled and cubed
2 potatoes, cubed
2 zucchinis, cubed
Using a mortar and pestle, grind the peppercorns. Add the diced onion and garlic to the mortar, and pound until softened. Set aside.
Heat the oil in a large saucepan. Add the onion mixture and stir until combined with the oil. Reduce the heat, add the tomato paste and simmer for 5 minutes, stirring occasionally to thicken and to make sure the paste doesn’t burn.
Stir in the peanut butter. Add the chopped vegetables and stir to coat in the peanut butter mixture, then pour in the water, stirring the mixture until it takes on a smooth consistency without lumps. Season with a pinch of salt, cover with a lid and simmer for 15 minutes or until the vegetables are cooked through.
Serve with steamed brown rice.