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
ΒΌ 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.