If you only have peanut butter, this works just as well as almond butter. We topped ours with finely chopped roasted almonds, Thai basil leaves and a drizzle of yoghurt.
Serves: 6
INGREDIENTS
2 tablespoons coconut or vegetable oil
1 large onion, finely chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
3 tablespoons purchased Thai yellow curry paste
2 large carrots, grated
600 grams orange sweet potato, grated
5 cups vegetable stock or water
¼ cup almond butter
juice 1 lime
sea salt and ground pepper
METHOD
Heat the oil in a large saucepan and add the onion with a good pinch of salt. Cover and cook gently for 10 minutes.
Add the garlic, ginger and curry paste and cook for 1 minute.Stir in the carrots and sweet potato, season with salt and pepper.Add the stock or water and bring to the boil. Cover and simmer for 20 minutes, then stir in the almond butter. Use an immersion blender or food processor to blend until smooth.
Stir in the lime juice just before serving. Serves 6.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!