2 tsp. coconut oil
1 white onion, diced
2 cloves garlic, minced
4 tbsp. Thai red curry paste
2 sweet potatoes, peeled and diced
14oz. (400g) can chopped tomatoes
1 cup (240ml) vegetable stock
1/4 cup (65g) smooth natural peanut butter
1/2 cup (120ml) canned coconut milk, light
juice of 1 lime
3 cups (480g) cooked white rice
1/4 cup (30g) peanuts, chopped
handful coriander, chopped
- Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.
- Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.
- In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.
- Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and coriander.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Vegan
- Diet: Vegan