Vegan peanut curry with sweet potato - Lazy Cat Kitchen

Vegan peanut curry with sweet potato is a simple yet satisfying and extremely nourishing mid-week meal. It's easy to make and naturally gluten-free too.

  Vegan peanut curry with sweet potato - Lazy Cat Kitchen

  • 2 tbsp / 30 ml oil (I used rice bran)
  • 2 medium shallots, diced finely
  • 2 garlic cloves, diced finely
  • thumb-size piece of ginger, diced finely
  • ½ tsp ground turmeric
  • 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
  • 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
  • 2 tbsp peanut butter
  • 200 ml / 7 oz coconut milk (½ can)
  • heaped ½ tsp salt, more to taste
  • juice of half a lime
  • 1-2 tsp sugar (I used coconut sugar) (optional)
  • 1 large sweet potato, cubed
  • 100 g / 3.5 oz kale or spinach leaves
  • 1 cup cooked chickpeas
  • fresh coriander, to serve
  • chopped roasted peanuts, to serve

  1. Heat up the oil in a heavy-bottomed pot.
  2. Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
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