1.Heat oil in large saucepan; cook onion, garlic and curry powder, stirring, until onion is soft. Add peanut butter, sugar, sauce, juice, coconut milk and stock; bring to a boil.
2.Add vegetables to pan; simmer, uncovered, about 10 minutes or until vegetables are just tender. Stir in fresh coriander.
Embark on a flavour journey with our Portuguese Piri Piri Chicken, where succulent butterflied chicken is infused with a fiery piri piri sauce served alongside golden potatoes for a satisfying and vibrant meal that captures the essence of Portuguese cuisine.
