Peanut Butter Curry

I made this curry a couple of days ago and it was unbelievably delicious, as well as being very nutritious and protein-heavy.

Like an idiot, I was so busy stuffing it in my face I failed to take a single picture, either while I was making it or when it was finished.

So - imagine it! Think creamy, fatty, with orangey-pink colours, pops of chilli slices and the little black specks of mustard seed, poured over fluffy brown basmati.

TIP:
You don't have to include the sweet potato, plain spuds will do, but you could stir any robust vegetables into it.

To make the paste:

2 tsp coriander seeds (toasted)
2 tsp cumin seeds (toasted)
1 tsp sesame seeds (toasted)
2 tbsp dessiccated coconut (toasted)
1 inch ginger
6 cloves garlic
4 tbsp peanut butter (crunchy or smooth, doesn't matter)
1/4 cup vegetable oil

To make the rest:
1/4 cup vegetable oil
2 tsp mustard seeds
1 large onion (finely chopped)
2 tsp salt
1 green chilli (finely chopped) 
2 tsp fenugreek powder
2 tbsp tomato paste
4 tomatoes (chopped)
1 tin coconut milk

handful green beans
handful kale
handful mangetout 

3 sweet potatoes (roasted & cubed) or one massive one

To Serve:

Basmati Rice

Garnish:

Coriander
Crushed peanuts

To make:

1 Put toasted seeds in a food processor & whizz them u into a powder.

2 Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.

3 Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.

4 Add the onions & cook them until they’re well done (not burnt). 

5 Add the salt, chilli, fenugreek powder and stir it together.

6 Add the tomato puree & stir that in too. 

7 Add the chopped tomatoes & stir that in so they’re softening and losing their structure. 

8 Add the paste you made a little earlier and cook it until the aromas from the paste are well released.

9 Add the coconut milk & stir it in so you have a lovely creamy sauce.

10 Add the spring greens, stir them in & then stir in the sweet potato chunks.

11 Serve immediately over basmati rice and finish with crushed peanuts and coriander.

It's especially good a couple of days later - put a lid on and keep it in the fridge.