Almond Butter Veggie Curry
2-4
15 minutes
45 minutes
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Almond Butter
170g | £3.49
Ingredients
- 4 tbsp Pip & Nut Smooth Almond Butter
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1 small butternut squash - peeled and cubed
-
2 peppers - cut into chunks
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1 x 400g can black beans - drained and rinsed
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1 tbsp oil
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1 leek - thinly sliced
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1/2 chilli pepper - finely chopped (optional)
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3 cloves garlic - minced
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6 tbsp soy sauce
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2.5 tsp ground cumin
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2 tsp turmeric
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2 tsp smoked paprika
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1 tbsp ginger - minced
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Juice of 2 limes
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3 tbsp honey, agave or maple syrup
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300ml water
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200ml full-fat coconut milk
Method
Preheat oven to 200C fan and prep all veg.
Combine butternut squash and peppers in a bowl with 1/2 tbsp oil and 2 tbsp soy sauce. Roast on a lined baking tray for 30 minutes.
Blend together the almond butter, 2 tbsp honey/agave/maple syrup, lime juice, cumin, turmeric, smoked paprika, ginger, 4 tbsp soy sauce and 300ml water. This is your curry base.
Heat the remaining oil in a large heavy-bottom pan over medium heat. Add the leek and fry for 3 minutes until soft.
Add the chopped chilli and minced garlic and fry for a couple more minutes.
Add the curry base followed by the coconut milk and simmer for 10-15 minutes to reduce.
Remove the veggies from the oven and add the drained black beans. Return to the oven for 3 minutes. Add 1 tbsp honey/agave/maple syrup to the curry.
Take the curry off the heat and stir in the roasted veggies and black beans.
Divide into portions and garnish with flaked almonds, coriander and a drizzle of yoghurt.
Serve with coriander, flaked almonds and yoghurt. Delicious with brown rice and a mini naan.
