Sweet potato peanut satay curry

Ingredients

serves 4

• 2 large sweet potatoes, peeled and chopped into chunks
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried chilli flakes
• 2 heaped tsp mild curry powder
• 2 tbsp tomato puree
• 5 tbsp (70g) smooth peanut butter
• 400ml vegetable stock
• 1 400g can chickpeas, drained and rinsed
• Large handful of spinach
• Juice of 1 lime
• Sea salt & freshly ground black pepper
• Handful fresh coriander
• Serve with quinoa or rice

Directions

1. Preheat the oven to 180°C. Place the sweet potato on a baking tray and toss with oil. Roast for 30 mins, or until soft.

2. Heat the oil in a large frying pan over medium heat. Once hot, add the onion and fry gently for 7-8 minutes, until soft and translucent. Add the garlic, chilli flakes, curry powder, tomato puree, peanut butter and a little dash of stock. Give everything a good mix to create a paste, then fry for another minute or so, until the spices release their aromas.

3. Gently add the chunks of roasted sweet potato into the pan along with the rest of the vegetable stock and the chickpeas. Mix well, season generously with salt and pepper, then bring to a simmer for 5 minutes to reduce the sauce slightly.

4. Stir in the spinach and lime juice. Allow the spinach to wilt before removing the pan from the heat.

5. Serve over rice or quinoa topped with fresh coriander.