Vegan peanut curry with sweet potatoVegan peanut curry with sweet potato

Vegan peanut curry with sweet potato is a simple yet satisfying and extremely nourishing mid-week meal. It's easy to make and naturally gluten-free too.

INGREDIENTS

2 tbsp / 30 ml oil (I used rice bran)

2 medium shallots, diced finely

2 garlic cloves, diced finely

thumb-size piece of ginger, diced finely

½ tsp ground turmeric

2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance

200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled

2 tbsp peanut butter

200 ml / 7 oz coconut milk (½ can)

heaped ½ tsp salt, more to taste

juice of half a lime

1-2 tsp sugar (I used coconut sugar) (optional)

1 large sweet potato, cubed

100 g / 3.5 oz kale or spinach leaves

1 cup cooked chickpeas

fresh coriander, to serve

chopped roasted peanuts, to serve

METHOD

Heat up the oil in a heavy-bottomed pot.

Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.

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