Lauki Peanut Curry

A creamy, mildly spicy bottle gourd (lauki) curry blended with roasted peanuts and tomatoes, finished with crackled mustard seeds and curry leaves. Serve with roti or rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash, peel and chop the lauki into small bite-sized cubes.

Step 2

Add the chopped lauki and water to a pot. Cover with a lid and cook over medium heat for 15–18 minutes until the lauki is completely soft and can be easily pierced with a fork.

Step 3

While the lauki cooks, add the roasted peanuts, chopped tomatoes, grated ginger, green chilli, roasted cumin seeds and rock salt to a blender. Blend until completely smooth. If the mixture is too thick to blend, add 1–2 tablespoons of water.

Step 4

Heat a small dry pan over medium-low heat. Add the mustard seeds. When they begin to crackle, add the curry leaves and dry sauté for about 1 minute until fragrant.

Step 5

Once the lauki is soft, switch off the heat. Pour the blended curry mixture into the pot and add the sautéed mustard seeds and curry leaves. Stir gently until everything is well combined.

Step 6

Cover the pot with the lid and let the curry rest for 5 minutes so the flavours blend together.

Step 7

Taste and adjust the salt if needed. If the curry is thicker than you like, stir in a little hot water.

Step 8

Transfer to a serving bowl. Garnish with chopped coriander and crushed roasted peanuts. Serve warm with roti or steamed rice.