Suggested by Wendy Reid, adapted from a recipe from www.kaynutrition.com

This satisfying curry is delicious made with our freshly ground peanut butter, and keeps well in the fridge and freezer. The recipe makes quite a mild curry, so feel free to add more chilli if required!
Ingredients
1 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 tbsp curry powder
1/2 tsp ground cumin
1/2 tsp cumin seeds
1/4 tsp chilli flakes
2 medium sweet potatoes, peeled & cubed
1 tin chopped tomatoes
500ml vegetable stock (2 tsp bouillon in boiling water)
3 tbsp peanut butter
250g cooked chickpeas
2 large handfuls of spinach, roughly chopped
fresh coriander, chopped (optional)
Method
In a large pan on medium-high heat, warm the olive oil
Add the onion and cook for 3-4 minutes until tender and translucent. Add the garlic and cook for a further 1-2 minutes
Add the curry powder, cumin and chilli flakes and cook for 30 seconds. Add the cubed sweet potatoes and stir to coat in the onion and spice mixture
Add the diced tomatoes, stock, peanut butter and chickpeas and stir to combine. Bring to a boil, then reduce to a simmer, cover and cook for 15-20 minutes until the sweet potatoes are tender and can easily be pierced with a fork
Once cooked, add chopped spinach, stir to combine and cook for a further 1 to 2 minutes until wilted
If using, stir in the chopped coriander just prior to serving
Serve immediately on its own or with a side of rice, and/or top with a squeeze of lime, sprinkle of fresh coriander and chopped peanuts.
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