Red Sweet Potato Curry

Red Sweet Potato Curry

Martine Chin
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree, Lunch
Servings 4
Calories 552 kcal

Ingredients
  

  • 2 tsp coconut oil
  • 1 white onion diced
  • 2 cloves garlic minced
  • 4 tbsp Thai red curry paste
  • 2 sweet potatoes peeled and diced
  • 14 oz oz. can chopped tomatoes 400g
  • 1 cup vegetable stock 240ml
  • 1/4 cup smooth natural peanut butter 65g
  • 1/2 cup canned coconut milk light, 120ml
  • juice of 1 lime
  • 3 cups cooked white rice 480g
  • 1/4 cup peanuts chopped, 30g
  • handful coriander chopped

Instructions
 

  • 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.

Nutrition

Calories: 552kcalCarbohydrates: 75gProtein: 14gFat: 24gSaturated Fat: 11gSodium: 440mgPotassium: 1005mgFiber: 9gSugar: 14gVitamin A: 18732IUVitamin C: 16mgCalcium: 131mgIron: 4mg
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