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Nutty Four-Veg Curry

I am absolutely loving this creamy and nutty vegetable curry at the moment. It’s packed to the brim with vegetables – bell peppers, chestnut mushrooms, broccoli and lots of spinach, all cooked in a spicy peanut-butter curry sauce. This is super easy to make, and can be enjoyed mid-week with some brown rice.

The nutrients in this dish are vast, and here are some of them:

  • Spinach – a great source of folate, which is needed for the production of red blood cells; vitamin C; and potassium, which helps to lower high blood pressure

  • Peppers – are also full of vitamin C and A, which support your skin and immune system. Peppers contain beta-carotene, a carotenoid compound that your body converts into vitamin A which can help keep skin healthy

  • Broccoli – contains high levels of vitamin K that helps bones to absorb calcium, and lots of immune-boosting vitamin C.

Serves 2


  • Rapeseed oil

  • 1 tsp cumin seeds

  • 1 white onion, finely chopped

  • 4 garlic cloves, crushed

  • 5cm piece of fresh ginger, grated

  • 1 green chilli, finely chopped

  • ½ tsp turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ can (200g) chopped tomatoes

  • 250g chestnut mushrooms, chopped in half

  • 1 red pepper, chopped in 1cm pieces

  • 200g fresh spinach

  • 200g fresh broccoli, chopped into small florets

  • 1 tbsp. organic smooth peanut butter

  • 500ml water

  • Salt to taste

  • Finely sliced spring onions and chopped fresh coriander to finish


  1. Grab a large saucepan and heat a large glug of rapeseed oil. When hot, add the cumin seeds. Let them sizzle for 30 seconds and then add the chopped onion and cook for 6-7 minutes on a medium heat, until they start to brown.

  2. Then add in the garlic, ginger and chilli and continue to cook for 2 minutes.

  3. Add to the pan the turmeric, ground cumin and ground coriander. Give this a good stir and cook for 1 minute. Then add in your chopped tomatoes and cook for 5 minutes, stirring often.

  4. Add the mushrooms, red pepper, spinach and broccoli. Give this all a good stir for 2 minutes and then add in the peanut butter, water and salt to taste. Bring to this to a simmer, and then place a lid on the pan, reduce the heat to a low simmer and then leave to simmer away for 10 minutes.

  5. Serve in a large bowl and finish with a sprinkle of the spring onions and coriander.

And enjoy!


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