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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.