Today's #meatlessmonday recipe is — Sweet Potato Peanut Curry. We're talking about the kind of curry that hits the perfect spot between silky-creaminess and fire-breathing flavor all in one sweeping, saucy bite. Plus it's packed with nutrition!

INGREDIENTS

▪️Vegetable oil, to cook

▪️1 onion, finely chopped

▪️1 tbsp minced garlic

▪️Vegetable oil, to cook

▪️1 onion, finely chopped

▪️1 tbsp minced garlic

▪️1 tbsp minced ginger

▪️3 tbsp red curry paste

▪️2 tbsp tomato paste

▪️2 large sweet potato, peeled and cubed

▪️1 can chickpeas, drained and rinsed

▪️1 ½ cups vegetable stock

▪️400ml coconut milk

▪️½ tsp chilli flakes

▪️2 tbsp peanut butter

▪️½ tbsp plant-based fish sauce or soy sauce (or to taste)

▪️1 lime, juiced

▪️2 cups sweet potato leaves (or spinach)

▪️Coriander, to serve

▪️Chilli oil, to serve

INSTRUCTIONS

Heat 2 - 3 tablespoons of oil in a large pot over medium heat.

Add the onion and sauté for about 5 minutes, until softened and translucent.

Add the minced garlic and grated ginger, and cook for another 2 - 3 minutes, until fragrant.

Stir in the red curry paste and tomato paste, cooking for 2 - 3 minutes to release their flavours.

Add the sweet potatoes, chickpeas, vegetable stock, coconut milk and chilli flakes.

Stir until combined then mix in the peanut butter. Bring to a simmer (uncovered) for 15 - 20 minutes, or until the sweet potatoes are just cooked through.

Stir in fish sauce, lime juice and sweet potato leaves, until wilted, then serve with coriander and chilli oil.

#meatfree

#vegetarian

#vegetarianfood

#vegetarianrecipes

#curry

#sweetpotato