Sweet Potato Peanut Curry

20 mins
Serves 1
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Directions

  1. 1Heat 2-3 tablespoons of oil in a large pot over medium heat.
  2. 2Add the onion and sauté for about 5 minutes, until softened and translucent.
  3. 3Add the minced garlic and grated ginger, and cook for another 2-3 minutes, until fragrant.
  4. 4Stir in the red curry paste and tomato paste, cooking for 2-3 minutes to release their flavours.
  5. 5Add the sweet potatoes, chickpeas, vegetable stock, coconut milk and chilli flakes.
  6. 6Stir until combined then mix in the peanut butter.
  7. 7Bring to a simmer (uncovered) for 15-20 minutes, or until the sweet potatoes are just cooked through.
  8. 8Stir in fish sauce, lime juice and sweet potato leaves, until wilted.
  9. 9Serve with coriander and chilli oil.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 3 tablespoons red curry paste
  • 2 tablespoons tomato paste
  • 2 large sweet potato
  • 1 can chickpeas
  • 1.5 cups vegetable stock
  • 400 ml coconut milk
  • 0.5 teaspoon chilli flakes
  • 2 tablespoons peanut butter
  • 0.5 tablespoon vegan fish sauce
  • 1 lime
  • 2 cups sweet potato leaves
  • 1 coriander
  • 1 chilli oil

Equipment

large pot