This is a delicious, easy to prepare curry. I love adding peanut butter to curries – it is a great way to add extra protein and a creaminess that makes it so rich tasting and filling. You can add any vegetables you like to the curry – cubes of red pepper, handful of spinach would be great additions.
Difficulty – Easy
Time – 25 minutes cooking
What’s good about it?
Sweet potatoes are great for gut health being rich in soluble and insoluble fibre plus antioxidants. These can help support a healthy microbiome. Being rich in anthocyanins they can help protect the body from free radical damage and may have anti-cancer properties
- Heat the oil in a large pan. Saute the onion, garlic and ginger until soft.
- Stir in the turmeric and curry paste and stir well. Cook for a couple of minutes.
- Add the tomatoes and tomato puree. Mix the peanut butter into the stock and pour into the pan with the lemon juice. Simmer gently for 5 minutes until the mixture begins to thicken.
- Season with salt and pepper then add the sweet potato, red pepper and chickpeas. Simmer gently for 10-15 minutes until soft.
- Serve garnished with coriander and peanuts.
Did You Know?
You can use any curry paste in this recipe – if you are vegan remember to check the ingredients as many contain fish sauce.
1tbsp coconut oil
1 small onion, diced
1tsp garlic crushed
1/2 tsp grated root ginger
pinch of ground turmeric
2tbsp Thai Curry Paste (check vegan if needed)
1 x 400g can of chopped tomatoes
1tbsp tomato puree
200ml vegetable stock
1-2tbsp smooth peanut butter
juice of 1/2 lemon
1 sweet potato, cubed
1 red pepper cubed
1 x 400g can of chickpeas, drained
1tbsp chopped roasted peanuts to garnish
Coriander leaves chopped to garnish