Red Sweet Potato Curry
Red Sweet Potato Curry
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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