Vegan peanut curry with sweet potato

Vegan peanut curry with sweet potato is a simple yet satisfying and extremely nourishing mid-week meal. It's easy to make and naturally gluten-free too.

Vegan peanut curry with sweet potato

INGREDIENTS
  1. 2 tbsp / 30 ml oil (I used rice bran)
  2. 2 medium shallots, diced finely
  3. 2 garlic cloves, diced finely
  4. thumb-size piece of ginger, diced finely
  5. ½ tsp ground turmeric
  6. 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
  7. 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
  8. 2 tbsp peanut butter
  9. 200 ml / 7 oz coconut milk (½ can)
  10. heaped ½ tsp salt, more to taste
  11. juice of half a lime
  12. 1-2 tsp sugar (I used coconut sugar) (optional)
  13. 1 large sweet potato, cubed
  14. 100 g / 3.5 oz kale or spinach leaves
  15. 1 cup cooked chickpeas
  16. fresh coriander, to serve
  17. chopped roasted peanuts, to serve

METHOD
  • Heat up the oil in a heavy-bottomed pot.
  • Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
  • Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
  • Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
  • Stir in ½ can of tomatoes. If using whole plum tomatoes like I do, squash them with a fork once in the pan.
  • Next, add in about 480 ml / 2 cups of water (or stock of you have any handy).