Spicy Peanut Butter Veggie Curry
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Ingredients
- 4 tbsp Pip & Nut Smooth Peanut Butter
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3 red onions - peeled and finely chopped
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2 tbsp vegetable or olive oil
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6 cloves garlic - peeled and diced
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1 large thumb of ginger - grated
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Large bunch of coriander (approx 30g)
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1 sweet potato (approx 250g) - diced
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1 tbsp ground cumin
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1/2 scotch bonnet chilli - finely chopped
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1 x 400g can tinned tomatoes
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750ml good quality vegetable stock
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200g leafy greens (kale, chard or cavolo nero)
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1 lemon
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100g toasted peanuts - chopped
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Method
Heat the oil in a large heavy-bottom pan over medium heat. Add the onions and fry for about 8 minutes.
Add the garlic and ginger and fry for 2 more minutes. Finely chop the coriander stalks and add.
Add the sweet potato and cumin and fry for 1 minute. Add the chilli, tinned tomatoes and peanut butter. Pour in the stock, cover and simmer for 15-20 minutes until the sweet potato is soft.
Slice the remaining red onion and squeeze over the lemon juice. Scrunch to pickle.
Shred the greens and add to the pan. Cook for another 5 minutes.
Ladle into bowls and top with pickled onions, coriander and toasted peanuts.
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