SWEET POTATO PEANUT SATAY CURRY
4
15 minutes
50 minutes
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Ingredients
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5 tbsp Pip & Nut Smooth Peanut Butter
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2 large sweet potatoes
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Olive oil
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1 tbsp coconut oil
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1 onion - finely chopped
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2 cloves garlic - minced
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1 tsp dried chilli flakes
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2 heaped tsp mild curry powder
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2 tbsp tomato puree
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400ml vegetable stock
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1 x 400g can chickpeas - drained and rinsed
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Large handful of spinach
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Juice of 1 lime
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Sea salt and black pepper
Method
Preheat oven to 180C fan/200C. Cut sweet potatoes into bite-sized chunks, toss in olive oil, salt and pepper. Roast for 45 minutes until soft.
Heat coconut oil in a large frying pan. Add the onion and fry gently for 7-8 minutes until soft.
Add garlic, chilli flakes, curry powder, tomato puree, peanut butter and a dash of stock. Mix to a paste and fry for 1 minute.
Add the roasted sweet potato, remaining stock and chickpeas. Season and simmer for 5 minutes.
Stir in the spinach and lime juice. Allow the spinach to wilt then remove from heat.
Serve over rice or quinoa topped with fresh coriander.
