Definitely one of my more unusual creations, but one of my favourites! Especially for the cooler months. Think of a rich and creamy peanut curry, combined with soft and pillowy balls of mashed potato and a crispy fried coating. I love this recipe when I’m entertaining as it easily suits a wide variety of eating preferences – serve it with a big bowl of steamed rice, roasted cauliflower and sliced cucumber and you’ve got yourself an easy Indian banquet.
Servers 5
+ dairy free
+ gluten free (option)
+ vegetarian
+ vegan
Ingredients
Water
Russet potatoes, peeled and roughly cut into 3cm pieces
Plain flour
Frozen peas, defrosted
Fine salt
Coconut oil
Onion, peeled and halved
Garlic cloves, peeled
Red curry paste (see page 161)
Can coconut cream
Natural peanut butter
Stock concentrate (see page 249)
Ground turmeric
Method
This recipe can be found on page 173 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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