Back at home with my parents, and away from the yummy curries of Sydney, I've decided that's exactly what I wanted to eat for dinner :) Instead of the typical Indian inspired curries we've done before, this one is Thai inspired, and so so satisfying. It's getting colder here in southern Indiana and it really hits the spot. My parents do not eat anything remotely spicy so I omitted any chili, but I imagine this would be beautiful with your favorite chilies minced and thrown in as well :)
BTW, I miss you and love you Kasey!
Vegan Peanut and Sweet Potato Curry
1 Sweet Potato, medium sized, diced (bigger chunks should be okay, but adjust the cooking time accordingly)
1 Onion, chopped, I used a sweet onion
2-3 Tablespoons of chunky Peanut Butter
3/4 cup hot water
2 tablespoons of Soy Sauce
2 tablespoons of Tomato Puree
Zest and juice of 1 Lime
Handful of Coriander, chopped fine
3-4 Cloves of Garlic, minced
1/2 teaspoon, Ginger, minced
1/4 of a Red Pepper, chopped fine
1 tin of Coconut Milk
2 tablespoons of oil (I used olive oil, since it was all I had on hand, but I bet coconut oil would be nice if you had it!)
Chilies, minced (Optional)
First, bring a pot of water to the boil and add the sweet potato. You don't want to completely cook the sweet potato just yet, I only did this because I was concerned about cooking the sweet potato through. Remove it from the heat after 5 minutes or so. Then, in a separate bowl, combine the peanut butter, soy sauce, tomato puree, lime juice and zest, with the hot water. Stir to combine.
I chopped up the ginger, garlic, pepper, and coriander and put them aside in a separate bowl.
Finally, stir in the coconut milk. I turned down the heat and let it simmer for about 20 minutes. Serve with quinoa or rice, add a sprig of coriander and enjoy!! I hope you love it as much as I did <3
