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Food traditionnel

Pot Red Curry with potatoes and peanut butter

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Recipe makes 2 medium-sized or 1 large serving(s).

Step one:


Add the following ingredients to a large nonstick pan or pot over medium to high heat:

1 tbsp olive oil
1 small (or 1/2 large) yellow onion, chopped or sliced
2 garlic cloves, minced
160g (6oz) vegan “chicken”* (in chunks or strips, see notes for alternatives)
1/3 cup unsalted cashews (roasted or unroasted)
1/2 red bell pepper, chopped

Sauté/cook for 3-4 minutes, mix well using a wooden spoon or spatula. Note: if you’re not using a nonstick pan, you’ll either need more oil or you’ll need to add a little water or veggie broth after a minute or two.

Step two:

Add the following ingredients and mix well:

1/2 tsp smoked paprika
1/2 tsp paprika
1 1/2 tsp red curry paste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground coriander
Sea salt & freshly ground pepper to taste
2/3 cup water OR veggie broth (note: if you use veggie broth, you might need slightly less salt and garlic & onion powder)

Cook for 2 more minutes.

Step three:


Add the following ingredients and mix well:

160mL full fat coconut cream (1 small can)
1/3 cup water or veggie broth
1 cup pre-cooked baby potatoes (note: if you don’t have pre-cooked potatoes, either boil your uncooked potatoes separately or dice them and add them to step one)
1 cup fresh broccoli florets
2 tbsp peanut butter
1/2 lime, the juice
1 tsp coconut sugar

Lower heat to medium and let cook for 5 more minutes.



vegan “chicken” alternatives: chickpeas, butter beans, extra firm pressed and/or baked tofu, seitan, tempeh, TVP (textured vegetable protein).

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