Vegan Thai Peanut Curry 3

This is probably my favourite recipe in the world. It’s really easy, you make the curry like you would soup so it’s great for serving to a big family or when you’re wanting a LOT of left overs. You can make it as spicy and as sweet as you like. Play around with the quantities of ingredients here, the recipe is not at all exact as I’ve never written it down before, I just throw everything in the pot and change it depending on my mood.

3 tbsp. olive oil
¾ cup crunchy peanut butter
3 tbsp. or more brown sugar (depending on how sweet you like it)
1 tbsp. more or less curry powder (depending on how spicy you like it)
1 tbsp. ginger
2 medium onions, finely chopped
4 medium potatoes, roughly chopped (more or less depending on how thick and soupy you want it)
1L vegetable stock

• In a soup pot combine olive oil, peanut butter, brown sugar, curry powder, ginger and onions. Heat and stir until everything has melted into each other.
• Add in the potatoes and stock, bring to the boil, cover and lower heat and let simmer for about 20 minutes or until potatoes are soft.
• With a hand mixer, mix up the curry until everything is mixed well.
• Serve with basmati rice and veggies (mushrooms, carrot, broccoli and spring onion).
• Enjoy!