VEGAN PEANUT CURRY WITH SWEET POTATO
Monday, June 17, 2019
Edit
INGREDIENTS 2 tbsp / 30 ml oil (I used rice bran) 2 medium shallots, diced finely 2 garlic cloves, diced finely thumb-size piece of ginger, diced finely ½ tsp ground turmeric 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled 2 tbsp peanut butter 200 ml / 7 oz coconut milk (½ can) heaped ½ tsp salt, more to taste juice of half a lime 1-2 tsp sugar (I used coconut sugar) (optional) 1 large sweet potato, cubed 100 g / 3.5 oz kale or spinach leaves 1 cup cooked chickpeas fresh coriander, to serve chopped roasted peanuts, to serve
