Sweet Potato and Peanut Curry
Ingredients
- 3 large sweet potatoes
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons tomato puree
- 1 can chopped tomatoes
- 1 vegetable stock cube
- 1/2 cup unsweetened peanut butter
- 4 cups packed baby spinach
- 1/2 cup toasted cashews
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
Optional
- 1 can chickpeas, drained
Preparation
Preheat oven to 180C.
Coat the sweet potatoes in 1 tablespoon oil and roast for 25 to 30 minutes until cooked.
While that is happening, cook the onion in 1 tablespoon olive oil in a large pan on medium heat for about 10 minutes.
Add the garlic and cook for another two minutes.
Add the tomato puree and cook for another two minutes, stirring continuously.
Add the canned tomatoes, refill the can with water and add this too along with the vegetable stock cube.
Add the peanut butter, stir well and cook the sauce for 10 minutes on low heat.
Add the spinach, roast sweet potatoes, cashews, chili flakes and salt.
Stir to combine and serve with rice or quinoa.
