Ethiopian berbere curry (vegan)

This delicious curry is inspired by Ethiopian cuisine and uses a spice blend called berbere. I would describe it as a spicy masala – it has a fantastic heat to it. It tastes phenomenal with the mangetout and greens, but you could use any vegetables
you have to hand. I learnt the trick of adding nut butter to rice from a young Zimbabwean chef who told me it was a staple in their cuisine. It adds protein to the wholegrain rice and tastes wonderful with this curry.

Yields4 Servings
 2 tbsp coconut oil
 2 red onions, thinly sliced into half-moons
 3 tsp berbere spice blend
 100g baby tomatoes, halved
 100g peas (fresh or thawed)
 200g mangetout
 150g broccoli, florets broken into 3cm pieces
 1 x 400g tin chopped tomatoes
 1 x 400g tin coconut milk
 250g red Camargue rice, soaked in water
 for at least 20 minutes, then drained
 350ml vegetable stock
 1 tbsp peanut butter (smooth or crunchy)
 25g fresh coriander, finely chopped
1

Melt the oil in a large saucepan over a medium heat then add the onions with the spice blend and cook for 2 minutes, stirring. Add the baby tomatoes and cook for a further minute. Toss in the peas, mangetout and broccoli florets, stirring to coat them in the spices, then add the chopped tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes while you cook the rice.

2

Tip the rice into a dry saucepan over a medium heat. Cook the grains for 1-2 minutes until they are dry and smell toasted, then add the vegetable stock and peanut butter. Stir, cover and simmer for 15 minutes until the rice has absorbed the water and the grains are cooked.

3

Fold most of the coriander into the curry and scatter the rest on top of the rice as a garnish, then serve.

Category

Ingredients

 2 tbsp coconut oil
 2 red onions, thinly sliced into half-moons
 3 tsp berbere spice blend
 100g baby tomatoes, halved
 100g peas (fresh or thawed)
 200g mangetout
 150g broccoli, florets broken into 3cm pieces
 1 x 400g tin chopped tomatoes
 1 x 400g tin coconut milk
 250g red Camargue rice, soaked in water
 for at least 20 minutes, then drained
 350ml vegetable stock
 1 tbsp peanut butter (smooth or crunchy)
 25g fresh coriander, finely chopped

Directions

1

Melt the oil in a large saucepan over a medium heat then add the onions with the spice blend and cook for 2 minutes, stirring. Add the baby tomatoes and cook for a further minute. Toss in the peas, mangetout and broccoli florets, stirring to coat them in the spices, then add the chopped tomatoes and coconut milk. Bring to a simmer and cook for 10 minutes while you cook the rice.

2

Tip the rice into a dry saucepan over a medium heat. Cook the grains for 1-2 minutes until they are dry and smell toasted, then add the vegetable stock and peanut butter. Stir, cover and simmer for 15 minutes until the rice has absorbed the water and the grains are cooked.

3

Fold most of the coriander into the curry and scatter the rest on top of the rice as a garnish, then serve.

Ethiopian berbere curry (vegan)