One Pot Peanut Sweet Potato Curry

Ingredients for 2 servings:

• 1 tsp coconut oil
• 2 onions
• 3 garlic cloves
• 5 cm ginger
• 1 large sweet potato(s), peeled, diced
• 1 bell pepper(s), diced
• 3 carrots, peeled, cut into thick slices
• 250 g runner beans, frozen
• 3 tbsp peanut butter
• 1 tsp Thai curry paste, yellow
• 2 tsp lemon or lime juice
• 1 shot of apple cider vinegar
• 1 tbsp agave syrup
• ½ can coconut milk
• salt and pepper
• turmeric
• curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegan, gluten-free and super delicious

Melt the coconut oil in a saucepan and add the onions, garlic, and ginger. Roast everything until the onions are translucent. Add the vegetables and sauté for about 5 minutes. Any vegetables can be substituted, of course—spinach works great in this recipe too. Now add the remaining ingredients and stir. Depending on how thick or thin you want the curry, add water or coconut milk. I usually do half and half. You can, of course, use just coconut milk or just water. Simmer the curry for about 15-25 minutes, until the vegetables are tender, paying particular attention to the sweet potatoes. Season the dish with the remaining spices and serve over rice, quinoa, or on its own. Fresh coriander, red chili, and chopped peanuts look and taste great on top.