Sweet potato and peanut curry

Method

1. Peel the sweet potatoes and cut them into 2 cm cubes, or drain them if you prepared them this morning. Chop the onion finely, crush the garlic, and peel and grate the ginger.
2. Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes, until soft and translucent.
3. Stir the garlic, ginger and chilli flakes through for 1 minute, then add the sweet potatoes and turn them in the pot until coated.
4. Add the chopped tomatoes, coconut milk, peanut butter and 150 ml of water, and stir until the peanut butter melts in. Cover and simmer on a low heat for 25 minutes, stirring now and then, until a knife slides easily through the sweet potatoes.
5. While that simmers, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
6. Stir the spinach into the pot until it wilts, about 2 minutes, then add salt and pepper to taste.
7. Fork through the rice and ladle the sweet potatoes and sauce on top.

Tip Use peanut butter with nothing added but salt if you can; the sweetened kind makes the sauce cloying.

Photo made with AI.

From Nosha · nosha.app