This amazing vegetarian/vegan curry is so easy to make & absolutely delicious. Serves 6:
1 tablespoon coconut oil
1 medium onion chopped
600g sweet potato cubed
3 tablespoons of Karen's Spicy Marinade
2 tablespoons of smooth peanut butter
2 heaped tablespoons of tomato puree
400ml can of coconut milk
Small bag of spinach chopped
Juice of half a lime
McDougalls Thickening Granules (optional)
Handful of crushed salted peanuts (optional)
Heat coconut oil & add onion, cook for five minutes then add the marinade, peanut butter, coconut milk, water & tomato puree mixing well then add the cubed sweet potato.
Bring to the boil, turn down the heat & then add the lime juice & chopped spinach, simmer, uncovered for 30-40 minutes or until the sweet potato is soft (check after 30 minutes for an al dente texture which I prefer). For a thicker sauce, add McDougalls Thickening Granules (or vegan alternative) starting with just a little. Garnish with crushed salted peanuts & serve with rice & naan. Alternatively, place all the ingredients into a slow cooker on the high setting & cook until your desired texture of sweet potato (approximately 3 hours).
This recipe would be great with chicken too! Add 3 cubed, skinless chicken fillets after the onion stage & after cooking time, check thickest part of meat to ensure piping hot & cooked right through.