• PREP: 10M
  • COOKING: 50M
  • TOTAL: 60M


4 cloves of garlic

1 heaped tablespoon of peanut butter

½ a teaspoon of cinnamon

1 teaspoons of fennel seeds

Black pepper

Thumb sized piece of ginger

1 stick of lemongrass

1 teaspoon of cumin

1 tablespoon of tamari

½ – 1 red chilli (depending on how spicy you like it)

3 cardamom pods (remove the seeds and discard the skins)

1 teaspoon of ground coriander

1 lemon, juiced


3 medium sized baking potatoes

120g of baby corn

1 tablespoon of tamari

Red chilli and chopped fresh coriander (to decorate)

300g of closed cup mushrooms

120g of peanuts (3/4 cup)

1 tablespoon of coconut oil

240g of green beans

800ml of coconut milk (2 tins)

1 lime, juiced


To make the curry paste, simply peel and chop the garlic and ginger then blend everything until a paste forms.

Wash the potatoes and chop them into large chunks. In a large saucepan, mix the coconut milk, curry paste and a pinch of salt, then add in the potato chunks. Bring to the boil, then let simmer for 30 minutes.

While the potatoes cook, preheat the oven to 200 degrees and roast the peanuts for 15 minutes. Chop the mushrooms into quarters and the green beans in thirds. Slice the babycorn into small pieces on the diagonal.

When the potatoes are cooked through, add in mushrooms and cook for another 5 minutes. Then add in the baby corn, green beans, tamari, coconut oil and lime, and cook for another 8 minutes.

Remove from the heat and stir in peanuts just before serving, sprinkle with slices of red chilli, chopped coriander and serve with brown rice and steamed kale!

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