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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.