Ingredients
- 1 tbsp coconut oil or olive oil
- 4 shallots, chopped
- 4 cloves garlic, thinly sliced
- 1 tsp cumin seeds, toasted and crushed
- 1 tsp ground turmeric
- 1/4 teaspoon cayenne
- 6 vine-ripened tomatoes, chopped (800-900 g)
- 1 x 400ml can organic coconut milk
- 1 cup water
- 2 medium sweet potato peeled and cubed (600 g)
- 1 tsp sea salt
- 3 tbsp crunchy peanut butter (natural, unsweetened)
- Juice 1/2 lime
- 1 tsp soy sauce (or tamari)
- 100 g baby spinach
To garnish:
- roasted unsalted peanuts
- fresh coriander
Instructions
- In a large non-stick skillet (or wok) and heat the oil over medium heat, add the shallots and sauté for 8-10 minutes until soft and starting to brown.
- Add in the garlic, cumin, turmeric and cayenne. Stir for a 30 seconds or so.
- Add the chopped tomatoes, increase heat to medium-high and cook for 5 minutes, then add the coconut milk, water and sweet potatoes; bring to a light boil.
- Reduce heat to medium and simmer, covered, for 20-25 minutes, until the sweet potatoes are tender.
- Stir in the peanut butter, lime juice, soy sauce, salt and pepper. Then add the spinach and simmer for a couple more minutes, until spinach is wilted.
- Serve into bowls and top with some peanuts and fresh coriander. Enjoy!
Nutrition
Notes
Easily adaptable, try this recipe with a mix of sweet potatoes and chickpeas, sweet potatoes and cauliflower, or a mix of sweet potatoes, regular potatoes and spinach.