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
- 14oz. (400g) can chopped tomatoes
- 1 cup (240ml) vegetable stock
- 1⁄4 cup (65g) smooth natural peanut butter
- 1⁄2 cup (120ml) canned coconut milk, light
- juice of 1 lime
- 3 cups (480g) cooked white rice
- 1⁄4 cup (30g) peanuts, chopped
- 1 handful cilantro, chopped
Directions
- 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 cilantro.
This makes a delicious and hearty meal!
