Sweet potato peanut curry
This is an adaptation of a friend’s slow cooker recipe. I don’t have a slow cooker so I just start this off in the morning and leave it on the hob on a real low heat for as long as I can wait. The longer the better! #vegan
I use an #organic 100% peanuts nut butter without any added salt or palm oil.
Ingredients
Cooking Instructions
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1
Grind up the spices and toast over a medium heat.
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2
Add oil, garlic and onions and fry for a few minutes.
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3
Cut the sweet potatoes in to cubes and add to the pan.
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4
Add stock, peanut butter and chopped tomatoes. Reduce to a low heat and cover. Cook for as long as possible. The longer the better. I usually aim for 4 hours.
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5
Add the chickpeas and red pepper and cook for a further 30 minutes.
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6
Stir in the spinach and fresh coriander.
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7
Serve with boiled rice. Garnish with chopped peanuts.
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