Red Pepper, Sweet Potato & Peanut Easy Traybake Curry

Red Pepper, Sweet Potato & Peanut
Easy Traybake Curry

Ingredients

2 Red Peppers
500g Sweet Potato
500g Onion
1 jar Chickpeas
1 bulb Garlic
1 1/2 tbsp Curry Powder
3 tbsp Sunflower Oil
2 tsp Cumin Seeds
2 tsp Coriander Seeds
2 tsp Nigella Seeds
2 tsp Mustard Seeds
2 tsp Fennel Seeds
2 tsp Salt
3 tbsp Peanut Butter
100ml Water

Variations
Can be made using any nut or seed butter in place of peanuts.

Method

1. Wash, scrub or peel the vegetables (as required). Cut into even thumb-sized chunks.
2. Drizzle over the oil, curry powder, spices and salt. Massage in well. Roast in an oven at 200°C for 30 minutes.
3. Place a colander over a bowl. Drain jar of chickpeas, and reserve the salty bean stock that passes. Pour 100ml of water in the jar, shake, then pour though the colander, to get the last of the stock from the jar.
4. Remove tray from oven. Transfer 1/3rd of the vegetables into a blender. Scatter the chickpeas into the tray with the remaining veg, then return to the oven to roast for a final 10 minutes.
5. Add peanut butter, bean stock and water to the blender, alongside the roasted vegetables. Blend until smooth and velvety. Season to taste.
6. Pour sauce into a saucepan. Heat gently, stirring regularly, until simmering.
7. Spoon the sauce into a bowl, and top with the roasted vegetables and chickpeas.
Delicious finished with some fresh herbs such as coriander or mint, and some toasted peanuts.

Notes - if using a can of chickpeas (instead of a jar), dispose of the stock/brine. Use 200ml of veg stock, instead of the jarred stock and water, when blending the sauce.

@greenhouse.plant.based.dining