This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato & Peanut Curry.

The BBC Food group also put out a yearly Christmas magazine for Vegetarians which I religiously buy! It has great recipes and the whole magazine is purely for vegetarians and vegans alike! All the great chefs and cooks submit recipes such as Ainsley Harriot. If you’re looking for some ideas for Christmas, this one is certainly worth ordering!

Serves:

Two

Ingredients:

• 200 grams zucchini
• 30 grams spring onion
• 250 grams potatoes, peeled and sliced into medium pieces
• 1 bunch coriander
• 50 grams peanut pieces
• 4 tbs water
• 50 mls light coconut milk
• 4 tbs lime juice
• 2 tbs soy sauce
• 2.5 tsp garlic mince
• 1 tsp chilli paste
• 1 tsp ginger mince
• olive oil spray
• 150 ml vegetable stock
• 1 tbs coconut essence
• salt

Instructions:

1. Boil the potatoes in some salt and at the same time steam the zucchini.
2. Once the zucchini have turned green remove from the steamer and place under cold water before setting aside.
3. Place the peanuts, so, lime, garlic, ginger, a little of both the coriander and spring onions into a blender and blend to a paste. This may require some water to blend a bit better, so add some water in at this stage and blend some until fine.
4. Place the zucchini in a pot and spray with the olive oil, dry fry until the zucchini starts to brown.
5. Add in the paste, mixing and warming through the zuccini.
6. Place in the potatoes, adding the stock and coconut milk.
7. Add some more coriander and the rest of the spring onions.
8. Simmer for at least 15 minutes, so the gravy has thickened a little.
9. Serve and garnish with the rest of the coriander.

Nutrition per serving:
287 calories, protein 10.2g, carbohydrate 35.5g, fat 12.7 g, saturated fat 6.6g, fibre 6.3g, salt 2.27 g