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.
Difficulty – Easy
Time – 25 minutes cooking
Serves 4
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
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
