Crushed peanuts add a delicious crunch to this vegan Hurry Curry of carrot, potato,
sweet potato and zucchini, or you can substitute whatever vegetables you have in
the fridge or pantry.
1 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 tsp grated ginger
1 cup each of carrot, potato, sweet potato and zucchini chopped into cubes
1-2 tbsp Spice Fusion Hurry Curry
1 can tomato pieces
½ cup water
1 bay leaf
1 tbsp peanut butter
Salt & lots of cracked black pepper
2 tbsp crushed peanuts
Heat oil in saucepan over medium heat and sauté onion, garlic and ginger until onion is soft.
Add sweet potato, carrot, potato and Hurry Curry and cook for 1 minute; stir in tomatoes, bay leaf,
peanut butter, salt and pepper.
Stir well, then bring to the boil. Turn down heat and simmer, lid on, for 15 minutes.
Add zucchini and cook for a further 10 minutes or until vegetables are cooked through,
adding a little more water if vegetables begin to stick.
Check seasoning then serve with crushed peanuts and parsley or coriander.