Sweet Potato Peanut Lentil Curry
Ingredients
- 1 large sweet potato, chopped into small chunks
- 1/2 tsp each: chilli powder, cumin, medium curry powder
- 1/2 red onion, diced
- 1 garlic clove, diced
- 200g canned coconut milk
- 1/2 tsp coconut sugar
- juice of 1/2 lime
- 2 heaped tbsp peanut butter
- 400g can lentils, drained
- 1/2 tsp tamari
- 1/2 pack spinach
- roasted salted peanuts, to serve
Preparation
Preheat oven to 220°C fan.
Roast the sweet potato in the spices for 20 minutes.
Sauté onion and garlic until soft.
Add the coconut milk and sugar, bring to a boil, and simmer for 10 minutes.
Add the lime, peanut butter, lentils, and tamari, and simmer for 5 minutes.
Add the potato and about 50-75ml boiling water, and cook for 5 more minutes.
Add the spinach and leave to wilt.
Serve with peanuts on top.
