Sweet Potato and Peanut Curry
Ingredients
- 4 large sweet potatoes, peeled & cut into cubes
- 2 large red peppers, chopped
- 1 onion, chopped
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 2 tbsp tomato purée
- 1 can chopped tomatoes
- 1 veg stock cube
- 1/2 cup unsweetened peanut butter - I use @pipandnut smooth
- 4 cups (packed) baby spinach
- 1/3 cup unsalted peanuts
- 1/2 tsp chilli flakes (add more if you want more heat)
- 2 tsp mild curry powder
- 1/2 tsp salt
- 1 can chickpeas, drained
- 1 lime
Preparation
Preheat oven to 180C
Coat the sweet potatoes and peppers in 1 tbsp oil and roast for 30 to 40 mins till cooked. Turn once during cooking
While that’s happening, in a large pan cook the onion in 1 tbsp olive oil on a medium heat for about 10 minutes
Add the garlic and cook for another two minutes
Add the curry powder and mix well into the onions and garlic
Add the tom pure and cook for another minute, stirring continuously
Add the canned tomatoes, refill the can with water one and half times and add this too, along with the veg stock cube
Add the peanut butter, stir well and reduce the heat. Add the chickpeas. Cook for 10 minutes on low heat.
Add the roast veg, chilli and salt. Just before serving add the spinach and stir through to wilt. Taste for seasoning and add more salt or chilli if you want.
Sprinkle the peanuts and zest the lime on top of the curry just before serving.
Serve with rice.
Tips
Sweet potatoes can be substituted with butternut squash, pumpkin, or other roast vegetables you like.
Adjust the amount of chilli flakes to control the level of spiciness.
