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