This plant-based curry recipe has become one of our staple week night dinners. Made using our Smooth Peanut Butter the levels of spice can be easily adjusted to your preference. We've used sweet potato as our main veg in this dish, but feel free to switch it up with your favourite vegetables or choice of protein.
- 3 Red onions, peeled and finely chopped
- 2 Tablespoons of veg/olive oil
- 6 Cloves garlic, peeled and diced
- 1 Large thumb of ginger, grated
- Large bunch of coriander, roughly 30g
- 1 Sweet potato, approx 250g diced
- 1 Tablespoon of ground cumin
- 1⁄2 a scotch bonnet finely chopped, de-seeded if you don’t like it too spicy, or the entire chilli if you do
- 1 x 400g Can of tinned tomatoes
- 4 Tablespoons of Pip & Nut Smooth Peanut Butter
- 750ml of good quality vegetable stock
- 200g of leafy greens i.e. kale, Swiss chard or cavolo nero
- 1 Lemon
- 100g Toasted peanuts, chopped
- Heat the oil in a large heavy-bottom pan, on a medium heat.
- Add the onions and fry for about 8 minutes or until soft and sweet.
- Add the chopped garlic and grated ginger and fry for a couple more minutes. Finely chop the stalks of the coriander and add to the pan.
- Toss in the sweet potato and ground cumin and fry for a further minute. Add the chopped chilli, tinned tomatoes, and smooth peanut butter and give it a good mix. Pour in the veg stock and place a lid on and leave to simmer for 15-20 minutes or until the sweet potato is soft.
- Peel and half the remaining red onion and finely slice. Add to a small bowl and squeeze over the juice of the lemon. Give it a really good scrunch and leave to pickle.
- Once the stew has had its time, roughly shred the greens and add to the pan give it a good mix and leave to cook for another 5 minutes. Ladle into bowls and top with the pickled onions, a little coriander and a sprinkling of toasted peanuts.