If you are looking for an easy, healthy, weeknight dinner recipe then this Spiced Almond Butter Curry is for you. It ticks all of the boxes and is quick to throw together in a pinch, plus it is so delicious you will be looking forward to eating leftovers the next day!
Spicy Almond Curry
1 tbsp olive oil
1 brown onion, finely chopped
1 clove garlic, finely chopped or grated
1cm piece ginger, peeled and finely grated
2 tbsp red curry paste 2 tbsp almond butter
1 1/2 cups vegetable stock 400g can chickpeas, rinsed and drained
2 1/2 cups sweet potato, cut into small cubes
400ml can coconut milk
Juice of one lime
1 heaped tbsp coconut sugar
Salt and pepper, to taste
Four Ingredient Flatbreads
1 cup blanched almond meal
1 cup tapioca flour
1 cup natural coconut yoghurt
1 cup water
Pinch of salt
Ghee or coconut oil, to fry
Cooked brown rice or quinoa
Toasted almonds, roughly chopped
Parsley, finely chopped
Heat a large skillet over medium heat. Add olive oil, onion, garlic and ginger. Sauté for 5 minutes or until soft and fragrant. Add curry paste, almond butter and 1/2 cup vegetable stock to the pan and use a wooden spoon to mix until smooth.
Add chickpeas, sweet potato, coconut milk and remaining vegetable stock. Bring mixture to a rapid simmer then reduce to low and cover with a lid. Allow curry to simmer for 30 - 45 minutes or until the sweet potato cubes are softened. Remove lid then add lime and coconut sugar. Taste and season with salt and pepper as needed.
While the curry is simmering, add the almond meal, tapioca flour, coconut yoghurt, water and salt to a large bowl. Whisk until smooth.
Heat a cast iron or non stick pan over high heat. Add a heaped spoonful of ghee. Once sizzling, add 1/2 cup flatbread mixture to the pan. Fry for 2-3 minutes on each side or until golden and crispy. Transfer to a plate lined with paper towel then repeat with remaining mixture, adding extra ghee as needed.
Divide cooked grains and curry between bowls and garnish with coconut yoghurt, almonds, parsley and lime. Enjoy with a hot flatbread!
This curry will last in an airtight container refrigerated for 4 days or frozen for 3 months. Flatbreads will last up to 4 days in the fridge. For best results reheat flatbreads in the oven or toasted sandwich maker until crispy. To make this dish vegan/dairy free, fry the flatbreads in coconut oil.
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