2 large carrots (around 300g/10½oz), peeled and cut diagonally into 1cm/½in slices
pinch dried red chilli flakes
finely sliced red chilli, to garnish
chopped fresh coriander, to garnish
2 large red peppers, seeds removed and cut into roughly 3cm/1¼in chunks
600g/1lb 5oz potatoes, peeled and cut into roughly 2cm/¾in chunks
8–10 spring onions, trimmed and cut into 1cm/½in slices
400ml tin full-fat coconut milk
3 tbsp crunchy peanut butter
freshly cooked rice, to serve (optional)
1 tbsp soft light brown sugar
2 tbsp medium curry powder
50g/1¾oz roasted peanuts, roughly chopped, to garnish
1 tbsp dark soy sauce
200ml/7fl oz hot vegetable stock, made with 1 stock cube