Peanut and Potato Hotpot

Peanut and potato hotpot

I came across a photo of a peanut and potato hotpot on The Kind Cook’s facebook page, and it looked so delicious I had to try it. I have modified the recipe quite a bit, removing ingredients that I didn’t have on hand and couldn’t buy in small amounts (bean sprouts for example) but it still turned out very yummy. It reminds me of a peanut curry and was perfect for a winter night.

A tip that I learned a long time ago was to buy cans of coconut cream and then water it down to make coconut milk. They are about the same price where I shop, so I get two for the price of one. You can then freeze the rest of the can of coconut cream for next time.

Peanut and potato hotpot ingredients

Ingredients (serves 4)
3 tsp minced garlic
1 tsp minced ginger
1 green chilli, diced finely
1/2 tbsp palm sugar (you could use brown sugar)
3 medium potatoes, cubed
1 cup crushed peanuts
Handful of green beans, ends removed
1/2 head of broccoli, cut into florets (use the stem as well)
1 zucchini, cut into chunks
4 large mushrooms, quartered
1 tbsp curry paste (I used tandoori but I think any would work)
1/2 can coconut cream
1 cup vegetable stock
1/2 cup of water

 

Method

Heat some oil in a large saucepan. Add the garlic, ginger and chilli and cook for about a minute over medium heat.

Potatoes cooking

Add the palm sugar, 3/4 of the cup of peanuts, curry paste, coconut cream, stock and water. Bring the mixture to a boil and then gently simmer until the potatoes are almost cooked (around 7-10 minutes, depending on how small you chopped them).

Peanut potato stew

Add the rest of the veggies and continue to simmer until they are tender. If you need to add more water to cover them, you can do so.

Garnish with the remaining 1/4 cup of peanuts and serve with rice or garlic bread.

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Comments

  1. Um yummm, anything with coconut milk is delicious! Thanks for the tip I never knew you could water down the cream.

  2. That looks nice and hearty – perfect on a cool autumn night.

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