We've been using this time indoors to add to our nut butter recipe repertoire. This delicious sweet potato peanut satay curry from Georgie Eats was a welcome addition. Our Smooth Peanut Butter adds a delicious creaminess. Give it a go and let us know how you get on.

* Squirrel tip* Georgie has created a free recipe ebook with 10 flexi-vegan recipes to try during isolation download it here

Serves 4

2 large sweet potatoes
Olive oil
1 tbsp coconut oil
1 onion - finely chopped
2 cloves garlic - minced
1 tsp dried chilli flakes
2 heaped tsp mild curry powder
2 tbsp tomato puree
5 tbsp peanut butter 
400ml vegetable stock
1 x 400g can chickpeas - drained & rinsed
Large handful of spinach
Juice of 1 lime
Sea salt & freshly ground black pepper

1. Preheat the oven to 180°c fan assisted/200°c/390°f.
2. Peel the sweet potatoes and cut them into bite-sized chunks. Toss the chunks in a little olive oil and generous amounts of salt and pepper, then transfer to a baking tray. Roast for 45 minutes, or until soft.
3. Heat the coconut oil in a large frying pan over medium heat. Once hot, add the onion and fry gently for 7-8 minutes, until soft and translucent. Add the garlic, chilli flakes, curry powder, tomato puree, peanut butter and a little dash of stock. Give everything a good mix to create a paste, then fry for another minute or so, until the spices release their aromas.
4. Gently add the chunks of roasted sweet potato into the pan along with the rest of the vegetable stock and the chickpeas. Mix well, season generously with salt and pepper, then bring to a simmer for 5 minutes to reduce the sauce slightly.
5. Stir in the spinach and lime juice. Allow the spinach to wilt before removing the pan from the heat.
6. Serve over rice or quinoa topped with fresh coriander.