Recipe Video
Recipe Ingredients
- 1 tbsp oil
- 1/2 onion, finely chopped
- 2 garlic cloves, very finely chopped
- thumb-sized piece ginger, very finely chopped
- 6 tbsp smooth peanut butter
- 1-2 sweet potato, peeled and cut into bite sized chunks
- 1 veg stock cube made with 1 can hot water
- 1 can coconut milk
- 1 pack passata
- 6-8 spring green leaves, chopped roughly
Optional Extras
- chopped peanuts for garnish
- Rice or bread
Recipe Instructions
| Melt 1 tablespoon of oil in a pan over a medium heat and soften the onion for 5 mins. Add 2 finely chopped garlic cloves and finely chopped piece of ginger, and cook for 1-2 min until fragrant. Stir in the passata, stock with hot water, coconut milk and potato. Bring to a gentle boil and cook, uncovered, for 20 minutes or until the sweet potato is soft. Stir through the peanut butter and spring greens and cook for a further 10 minutes on low. Serve with cooked rice or bread, and if you want some crunch, sprinkle over a few (optional) dry roasted peanuts. |
