Peanut butter curry

2 tbsp olive or coconut oil

1 chopped onion

2 finely diced garlic

1 piece diced ginger or 1 tbsp ginger powder 

1 tbsp ground turmeric

2 tbsp vegan curry paste or 2 tbsp curry powder 

2 ripe tomatoes, peeled

2.5 tbsp chunky peanut butter

1 can of coconut milk – full cream 

½ tsp salt 

juice of half a lime

1 tsp coconut sugar (optional)

1 tsp tamari (optional)

1 large sweet potato, cubed

1 cup butternut squash

1 cup kale or spinach 

fresh coriander, to serve

Method

Heat up the oil in a heavy-bottomed pot.

Add the diced shallots and fry them on a low heat for about 5 minutes.

Add the diced garlic and ginger. Keep on frying and stirring regularly.

Mix the turmeric and the curry and keep on frying them on low heat for about 2 minutes.

Stir in the tomatoes. 

Next, add 1 cup of water.

Mix in the peanut butter and coconut milk.

Season with salt, lime juice and coconut sugar.

Put the cubed sweet potato and squash into the sauce and cover the pot. Allow it to simmer for about 15 minutes then add the kale or spinach and simmer for about 2 minutes until it becomes tender.

Once you serve it add fresh coriander.

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