Peanut butter sweet potato and spinach curry
1 large red onion, chopped
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
Thumb sized piece of fresh ginger, finely chopped
Oil for frying
1tsp cumin
1tsp coriander
1tsp Garam masala
1tsp turmeric
½
tsp cinnamon
2/3 sweet potatoes (about 600g), unpeeded & chopped into medium chunks
500ml veg stock
1 heaped tbsp crunchy peanut butter
4 handfuls baby leaf spinach
Serves 3 to 4
1. Fry onion, garlic, chilli & ginger with a grind of salt gently for about 10mins. Best with a lid on on a low heat.
2. Add the spices and continue to fry for 2-3 minutes more to release their flavour.
3. Add the sweet potato and stock and simmer for 45-50 mins until the sweet potatoes are soft and the sauce has thickened and reduced.
4. Sitr in the peanut butter.
5. Take the pan off the heat, add the spinach and let it wilt for a few minutes.
6. Serve with steamed plain rice.
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