Vegan Sweetpotato Peanut Curry
Cooking time
40 minutes
Prep time
10 minutes
Serving
- 600 g sweetpotatoes
- 1 tbsp oil
- 1 red onion, diced
- 4 garlic cloves, chopped
- 1 thumb-sized piece ginger, chopped
- 1 tsp ground coriander
- 1 tsp ground cumin seeds
- ½ tsp ground turmeric
- ½ tsp chili powder
- ½ tsp chili flakes
- 400 ml canned chunky tomatoes
- 1 tsp salt
- 1 tsp brown sugar
- 400 ml coconut milk
- 400 ml vegetable stock
- 125 g peanut butter (creamy)
- 125 g baby spinach
- 1 lime, quartered
For the topping (optional)
- Rice
- Unsalted peanuts, chopped
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 630kcals
Fat: 39g
Carbohydrates: 50g
Protein: 14g
Directions
Step 1
Heat the oil in a large frying pan and sauté the onions over medium heat.
Step 2
Add the garlic and ginger and fry briefly.
Step 3
Add coriander, cumin, turmeric, chili powder and flakes and fry briefly.
Step 4
Now add the chunky tomatoes and the pan and bring to the boil briefly.
Step 5
Add salt, sugar, coconut milk, vegetable broth and peanut butter, also cook and simmer gently for 20 minutes until the sweetpotatoes are tender.
Step 6
Now is a good time to cook, for example, rice or other side dish.
Step 7
After 20 minutes, add the washed baby spinach to the pan. Simmer until the spinach collapses and then serve the curry with rice peanuts and the lime quarters.
