Spicy Peanut Coconut Curry with Raita

This is a rich and satisfying curry with subtle flavours and a variety of textures. The cucumber raita balances out the spice from the Premala's masala powder and adds a fresh and savory addition to the meal. Serve on bed of your favorite rice and enjoy!

Spicy Peanut Coconut Curry with Raita
Serves 4-6


Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, crushed
1 tsp fresh ginger, grated
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 carrot, diced
4 small yellow potatoes, diced
2 cups cauliflower, chopped into small segments
1 tomato, diced
1 19 fl oz can of chickpeas
1/2 cup frozen peas
1 cup of water
1/3 cup cilantro, finely chopped
1 cup coconut milk
1 tablespoon Premalas Red roasted Masala Powder (from the Saskatoon Farmer's Market)
1 teaspoon curry powder
1 teaspoon turmeric
2 tablespoons natural peanut butter
1/2 teaspoon sea salt
1 tablespoon lemon juice

Directions

1. In a medium skillet, heat oil over medium high heat. Saute onions, garlic, ginger, fennel seeds, and cumin seeds for a few minutes or until onions are tender.
   
2. Add all remaining ingredients and cook on medium-low heat for 30 minutes or until potatoes are soft
   
3. Remove from heat, adjust seasoning, and serve on a bed of brown basmati rice with a side of raita.

Raita



Ingredients
1 cup cucumber, grated
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 cup plain yogurt
1/4 tsp sea salt
1 tablespoon cilantro, finely chopped

Directions

1. Crush cumin seeds, coriander seeds, and fennel seeds with a mortar and pestle.
2. Mix all remaining ingredients together.
3. Enjoy as a side dish or mix it in with your curry and enjoy!