Spicy Thai Peanut Sweet Potato Curry

I was having my girlfriends over for dinner so wanted to cook something that they'd really enjoy and prove to them that vegan food can be yummy! So I decided to make a Thai curry and it got top marks all round. Here is how I made it ...





You will need ...

• 120ml smooth peanut butter
• reduced sodium soy sauce
• 3 tablespoons apple cider vinegar
• 2 table spoons honey
• 1 teaspoon grated fresh ginger
• 2 cloves of garlic pressed
• 1/4 teaspoon red pepper flakes
• 2 tablespoons water
• 2 sweet potatoes, peeled & cut into chunks 1inch long and 1/2 inch wide
• 1 red bell pepper de-seeded and cut into bite sized strips
• 2 table spoons coconut oil
• 1/4 teaspoon cumin
• salt & pepper to taste

Served with...

• 2 packets of microwaveable white rice
• 2-3 spring onions slices
• Handful of torn cilantro
• Handful of crushed peanuts
• Sriracha

Method...

• Preheat the oven to 220 degrees Celsius
• Toss the sweet potato chunks in coconut oil, cumin and salt. Toss the pepper with salt & oil. To make sure each piece was coated, I used a zip lock freezer bag to put everything in and then shake around.
• Once coated place the veggies on separate baking trays in a single layer. Roast the sweet potato for 35 minutes in the middle of the oven, and the pepper for 20 at the bottom of the oven, tossing halfway. The veggies will be soft and caramelised on the edges when ready.
• Whilst the veg is cooking, make the sauce. In a bowl whisk together the soy sauce, peanut butter, apple cider vinegar, honey, ginger, garlic, red pepper flakes and water. If the sauce is too thick or too spicy, whisk in a little more water. Warm the sauce in the microwave once the vegetables are cooked.
• Cook the rice in the microwave as per the instructions on the bag, plate up and add the vegetables on top. Once heated the sauce, pour on top also.
• Finish with a sprinkle of chopped spring onions, cilantro and crushed peanuts.

And it is as easy as that!! Such a yummy simple dish.