Red Sweet Potato Curry

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Servings: 4 Prep: 20 min Cook: 20 min Pescetarian Vegan Vegetarian Homestyle Added 5 months ago Updated 5 months ago

Missing nutrition data for: White Onion, Sweet Potatoes, Peanuts, Cilantro, Lime, Rice, Red Curry Paste, Full Fat Coconut Milk

Ingredients

1 white onion ⚠

2 sweet potatoes ⚠

¼ cup peanuts ⚠

½ bunch cilantro ⚠

1 lime ⚠

2 cups water

1 cup rice ⚠

2 teaspoons coconut oil

2 teaspoons minced garlic

4 tablespoons red curry paste ⚠

14 ounces diced tomatoes

1 cup vegetable broth

½ teaspoon sea salt, to taste

¼ teaspoon ground black pepper, to taste

¼ cup peanut butter

4 ounces full fat coconut milk ⚠

1. Peel and dice onion. Peel and cut sweet potatoes into bite-sized pieces. Coarsely chop peanuts. Mince cilantro. Cut lime in half.

2. Place water and rice into a saucepan. Bring to a boil and reduce to a simmer.

3. Cover and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Cover to keep warm until needed.

4. While rice cooks, heat coconut oil over medium heat in large pan. Add onion and cook for 5 minutes, until soft.

5. Add garlic and red curry paste and stir well. Add sweet potatoes, diced tomatoes, vegetable broth, and season with salt and pepper.

6. Bring to a boil, then reduce the heat to medium-low and simmer for 30-35 minutes, until sweet potatoes are tender.

7. In a small bowl, whisk together peanut butter and coconut milk. Pour into pan and stir well to combine.

8. Remove from heat, squeeze in lime juice, mix well, and serve with the cooked rice. Garnish with the chopped peanuts and cilantro.