Satay Sweet Potato Curry

Cooking time: 45 mins

Serves: 2 - 4

Ingredients

- 2 x Sweet Potatoes (diced)

- 1 Red Chilli (sliced)

- 1 small bunch Coriander

- 1 White Onion (sliced)

- 1 Clove of Garlic (sliced)

- 30g Fresh Ginger (Grated)

- 1 tbsp Vegan Thai Red Curry Paste

- 1 Tin Chopped Tomatoes

- 1 Tin Coconut Milk

- 2 tbsp Peanut butter (Smooth or crunchy - your choice)

- 50g Roasted Peanuts

- 1 Tin Chickpeas

- 1 tbsp Coconut Oil

- Salt & Pepper to taste

- 1 Lime

Method

- In a large saucepan, on a medium heat, fry your onion, garlic & ginger with a large pinch of salt & pepper until lightly caramelised.

- Add your curry paste and peanut butter, then cook out for 3-4 mins before adding the sweet potatoes. Stir well, then pour in your tinned tomatoes, 200ml water and the chickpeas. Simmer for 15-20 mins or until the sweet potato is cooked through.

- Add the coconut milk to the sauce, grate in the zest of 1 lime, stir well and check you are happy with the seasoning.

- Serve your Satay Sweet Potato Curry with a side of rice, and top with the roasted peanuts, sliced red chilli and fresh coriander.

- Squeeze over the juice of your lime, and enjoy!