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Essential Large Peanuts Roasted & Salted500g
500gItem price
£1.90Price per unit
38p/100gMallika Basu's vegan centrepiece will impress well after Holi celebrations are over.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Dry roast the peanuts in a wok or kadai for 3 minutes on medium-high, adding the sesame seeds for 2 minutes more, then the coconut for another 2 minutes until everything turns golden. Remove the pan from the heat, tip everything into a bowl and leave until cool enough to handle. Transfer to a high-speed blender or smoothie maker, add 300ml water and purée to a smooth paste. Crush the crispy onions between your palms and drop them in.
Wipe the pan clean and bring 1 tbsp oil to heat on high. Add the peppers or chillies and cook, without moving them, for 30 seconds, until charred and blistered. Remove and add the remaining oil to the pan. Sizzle the mustard seeds, cumin seeds and fenugreek seeds, then the curry leaves in quick succession. Mix in the ginger and garlic and cook for 30 seconds.
Tip the carrot and cauliflower in with the turmeric, coriander and chilli powder, stirring well to mix together. Add the chillies back to the pan and pour in the blended curry paste. Cook, uncovered, for 15 minutes on a medium heat until the vegetables are soft – add more water (up to 200ml) if needed to keep the vegetables submerged as they cook. Use the blender cup or jug to use every drop of the curry sauce.
Stir in the tamarind paste and broccoli, season with salt to taste, then simmer for 5 minutes, until the broccoli is just tender. The curry can dry out when it cools, so add a dash more hot water to loosen before serving. It should have a thick, creamy way about it.
To make the dish look more special, toast 1 tbsp more peanuts in a dry pan, then cool and roughly crush. Sizzle a few more curry leaves in 1 tbsp oil until fragrant, then scatter these, plus the nuts and 1 tbsp more crispy onions, over the top.
Typical values per serving when made using specific products in recipe
Energy | 3,215kJ/ 776kcals |
---|---|
Fat | 61g |
Saturated Fat | 14g |
Carbohydrates | 31g |
Sugars | 13g |
Fibre | 14g |
Protein | 19g |
Salt | 1.6g |
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Item price
£1.90Price per unit
38p/100g0 added
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Quantity of Waitrose Sesame Seeds in trolley 0
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£1.25Price per unit
£12.50/kg0 added
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£1.75Price per unit
70p/100g0 added
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Quantity of Cooks' Ingredients Crispy Fried Onions in trolley 0
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£1.25Price per unit
£1.25/100g0 added
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Quantity of Essential Vegetable Oil in trolley 0
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£2.10Price per unit
21p/100ml0 added
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Quantity of Cooks' Ingredients Green Chillies in trolley 0
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70pPrice per unit
£1.40/100g0 added
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Quantity of Cooks' Ingredients Black Mustard Seeds in trolley 0
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£1.60Price per unit
29.1p/10g0 added
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£1.60Price per unit
40p/10g0 added
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£1.60Price per unit
26.7p/10g0 added
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£1.25Price per unit
41.7p each0g added
0g in trolley
Quantity of Cooks' Ingredients Root Ginger in trolley 0g
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£6.20Price per unit
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70pPrice per unit
70p each0kg added
0kg in trolley
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8p each est.Price per unit
60p/kg0 added
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95pPrice per unit
95p each0 added
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£1.60Price per unit
38.1p/10g0 added
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£2.10Price per unit
52.5p/10g0 added
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£1.60Price per unit
40p/10g0 added
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£1.85Price per unit
£1.85/100g0 added
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84pPrice per unit
£2.10/kg