The Red Sweet Potato Curry is a recipe straight from our Plant-Based Recipe Cookbook. It's hearty, nutritious and delicious!
Follow along below to find out what you need and what you need to do once you get in the kitchen!
What You Need
• 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. can chopped tomatoes
• 1 cup vegetable stock
• 1/2 cup smooth natural peanut butter
• 1/2 cup canned coconut milk, light
• juice of 1 lime
• 3 cups cooked white rice
• 1/2 cup peanuts, chopped
• handful coriander, chopped
What To Do
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.
You can find recipes like this and more inside of our plant-based recipe pack.
If you try it, let us know. Share and tag us @EverybodysJuice