Indonesian Mushroom, Kale and Peanut Butter Curry Recipe (Vegan)

One of the massive perks of being a food blogger is that you go to an event like the BBC Good Food show and come back with a trolley load of goodies! Being ever pragmatic, I decided to try and cram as many of them into one recipe as possible. If you can’t find RawCo coconut aminos, you can use soy sauce instead. It’s a seriously great curry, enjoy!

 Serves 4 | Total Time 25-30 mins.

 Ingredients

750g (3 packs) Portobello or Chestnut Mushrooms

3 handfuls of Kale

2 tablespoons of Peanut Butter (I used Meridian’s crunchy variety)

2 tablespoons RawCo Coconut Aminos (or soy sauce)

2cm chunk of Ginger

1 Chilli

2 cloves of Garlic

1 400ml tin of Coconut Milk

1 Lime

2 teaspoons of Curry Powder

Fresh Coriander

Handful of Unsalted Cashew Nuts or Peanuts

Rapeseed or Olive Oil

Black Pepper

Rice (I used Merchant Gourmet’s Indian spiced rice)

Method

1. Chop your mushrooms. It’s really up to you whether you want them fine or chunky.

2. Put a large pan on a medium heat and add a glug of oil. Chuck your mushrooms in. They’ll shrink and release water. You want most of the water evaporated before adding the other ingredients (it intensifies the mushroomy goodness). Keep stirring to make sure they don’t burn. This should only take a couple of minutes.

3. While they’re cooking, finely chop your garlic, chilli and ginger. Add to the pan with the kale. Stir and cook for another minute.

4. Add the curry powder and peanut butter and stir it through.

5. Add the tin of coconut milk and stir again. You can also add a splash of water at this point if it looks a bit sticky and dry.

6. Reduce the heat and let simmer for 15-20 mins. Add more water if it gets too thick.

7. Use this time to cook your rice according to packet instructions. If you’re using Merchant Gourmet like I did, you just need to stick the packs in the microwave for 1 minute so you can leave it till the end of cooking and no need for an extra pan!

8. When the curry has finished cooking, take it off the heat. Squeeze in the juice of the lime, add the coconut aminos (or soy sauce) and give it a twist of black pepper. Give it a good stir and taste.

9. Dry fry you cashew nuts (or peanuts) on a medium heat until they’ve got a lovely bit of colour on them. You can leave them whole or crush them.

10. Add your rice and curry to bowls and top with a few torn coriander leaves and the toasted cashews. DIG IN!

I hope you love this recipe as much as I do. Share with your mates and subscribe to Veggie LAD below to never miss a post!