This is a delicious, easy to prepare curry. I love adding peanut butter to curries – it is a great way to add extra protein and a creaminess that makes it so rich tasting and filling. You can add any vegetables you like to the curry – cubes of red pepper, handful of spinach would be great additions.

Vegetable Peanut Curry

Overview

Difficulty – Easy

Time – 25 minutes cooking

Serves 4

What’s good about it?

Sweet potatoes are great for gut health being rich in soluble and insoluble fibre plus antioxidants. These can help support a healthy microbiome. Being rich in anthocyanins they can help protect the body from free radical damage and may have anti-cancer properties

  1. Heat the oil in a large pan. Saute the onion, garlic and ginger until soft.
  2. Stir in the turmeric and curry paste and stir well. Cook for a couple of minutes.
  3. Add the tomatoes and tomato puree. Mix the peanut butter into the stock and pour into the pan with the lemon juice. Simmer gently for 5 minutes until the mixture begins to thicken.
  4. Season with salt and pepper then add the sweet potato, red pepper and chickpeas. Simmer gently for 10-15 minutes until soft.
  5. Serve garnished with coriander and peanuts.

Did You Know?

You can use any curry paste in this recipe – if you are vegan remember to check the ingredients as many contain fish sauce.

1tbsp coconut oil

1 small onion, diced

1tsp garlic crushed

1/2 tsp grated root ginger

pinch of ground turmeric

2tbsp Thai Curry Paste (check vegan if needed)

1 x 400g can of chopped tomatoes

1tbsp tomato puree

200ml vegetable stock

1-2tbsp smooth peanut butter

juice of 1/2 lemon

1 sweet potato, cubed

1 red pepper cubed

1 x 400g can of chickpeas, drained

1tbsp chopped roasted peanuts to garnish

Coriander leaves chopped to garnish