Peanut and Tamarind Vegetable Curry with Mint and Dates
I often roast a couple of trays of veg on a Sunday specifically to eat for supper during the week - this dish is one I often use them in. But any leftover veg can be given a glow-up in this tangy, fruity curry. The sweet-sour notes of the tamarind complement root veg perfectly, but any sturdy cooked veg works well. If you don't have quite enough, top up with frozen peas.
Serves
4
Preparation:
40 minutes
Leftovers:
cooked vegetables
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 4cm piece of root ginger, grated
- 2 red chillies, finely sliced
- 2 tbsp tomato purée
- 2 tbsp tamarind purée
- 1 x 400g can chopped tomatoes
- 1 tbsp soft light brown sugar
- 70g toasted peanuts, roughly chopped
- 8 dates, halved and pitted
- 500g cooked vegetables, cut into 3cm chunks
- Fine sea salt
- Boiled or steamed long-grain rice, to serve
Method
Warm the oil in a large frying pan (skillet) and fry the onion with a pinch of salt until soft and translucent, about 8 minutes. Add the spices and cook for a few minutes more.
Add the ginger and chillies and fry until fragrant, then stir in the tomato and tamarind purées. Fry for one minute.
Add the tomatoes, sugar and 1⁄4 teaspoon of salt. Simmer over a medium heat for a few minutes until thickened to a rich sauce. Stir in the peanuts and dates. Taste and adjust for salt or sugar – the sauce should have a good balance of sweet and salty.
Add the cooked veg and cook gently until warmed through. Serve with the rice.
