Sweet potato peanut curry
1 tbsp coconut oil
1 small onion, finely chopped
3 small sweet potatoes, cut into large chunks
1/2 head of cauliflower
1 small red chilli, finely chopped
2 tbsp yellow curry paste
2 tbsp grated ginger
1 tsp cumin
2 1/2 cups coconut water
2 tbsp coconut sugar
1/3 cup smooth peanut butter
Mint leaves, to garnish
1/2 cup peanuts, lightly toasted, to serve
Lime wedges, to serve
- Place coconut oil in a large non-stick pan, add onion and braise for 3-4 minutes.
- Then add chopped sweet potato, cauliflower florets, cumin, curry paste, chilli, ginger, coconut water, coconut sugar and peanut butter.
- Bring to a boil, then reduce heat and leave to simmer for approx. 15 minutes (add more coconut water as required).
- Transfer to bowls or a large share dish, garnish with mint leaves, toasted peanuts and/or lime wedges. We recommend serving with brown rice.
For anyone following us on Instagram, I’m sure you’ve gathered we have a strong appreciation for peanut butter. Whether it’s in a raw dessert, a smoothie bowl topping or in a warming curry such as this, it is the perfect addition. If you too have a pb obsession, check out our extensive dessert collection. We’ve got everything from peanut butter chocolate soufflé to giant peanut butter skillet chocolate chip cookies.