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Peanut and Tamarind Vegetable Curry with Mint and Dates Second Helpings by Sue Quinn (Quadrille, £18.99), Photography © Facundo Bustamante
March 2024
Reading time 2 Minutes
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.
40 minutes
cooked vegetables
  • 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

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.

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