Vegan Peanut Butter Curry
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely sliced
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 3 spoons red curry paste
- 2 tbsp peanut butter
- 1 sweet potato, peeled and cut into cubes
- 200g button mushrooms
- 1 can Premier Coconut Milk
- 1 bag fresh baby spinach
- 2 limes
- Cooked Jasmine rice
- Fresh coriander
- Salted peanuts
Method
- Heat up the coconut oil in a sauté pan, stir in the onions, garlic and ginger. Cook for a couple of minutes until the onion starts to turn golden.
- Stir in the curry paste and peanut butter, fry for a minute or two and add in the sweet potatoes and mushrooms toss with the curry mixture, allowing absorption.
- Pour over the coconut milk, simmer for a couple of minutes until the potatoes are soft.
- Remove from heat, wilt in the spinach, squeeze in the lime juice and sprinkle with the coriander. Beat in and set aside for a couple of minutes to infuse.
- Serve the peanut butter curry on the rice with extra wedges of lime, coriander and salted peanuts.