- Peanuts, Sweet Potato & Kale Curry.jpg (33.57 KiB) Viewed 755 times
Preparation Time: 15 minutes
Cooking time: 30 minutes
Serves: 4 persons
This meal, if served as four portions, provides 423 cals, 30g fat (of which 16.5g saturates), 10g sugar and 1.1g salt per portion.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, finely diced
- 2 garlic cloves, finely diced
- 2.5cm piece of ginger, diced finely
- ½ tsp ground turmeric
- 2 tbsp vegan Thai red curry paste or rendang curry paste
- 2 tbsp peanut butter, crunchy or smooth
- 400g (14oz) large sweet potato, cubed
- 400ml (14floz) coconut milk
- 250ml (8floz) water
- ½ tsp salt, more to taste
- 1 lime, juiced
- 100g (4oz) kale leaves, chopped
- Chopped roasted peanuts and lime wedge, to serve
Method
1. Heat the oil in a heavy-bottomed pan.
2. Add the diced onion and fry on a low heat until soft.
3. Add the diced garlic, ginger and turmeric. Fry gently for another 5 minutes or so, stirring regularly.
4. Mix in the red curry paste and fry for about 3 minutes.
5. Add peanut butter, sweet potatoes, coconut milk and water.
6. Bring to the boil and then simmer for 20 minutes.
7. Season with salt and lime juice.
8. After 20 minutes add the kale and simmer until potatoes are tender.
9. Finished with chopped roasted peanuts and a wedge of lime.
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