Sweet Potato, Peanut Curry

This has become one of my new favorite curry recipes! If there's any way I can add peanut butter to a dish, I will! Even if you're not a fan of sweet potatoes, butternut squash or peanut butter, I'd highly encourage you to try it as the flavors work so well together.

I've also made this recipe by using only sweet potatoes, and it was just a delicious! If you prefer it this way, you can always double the amount of sweet potato and take out the butternut squash, but I do love the combination of having both in the curry.

(Serves 4)

Ingredients:

2 small sweet potatoes (around 2 cups worth)

1/4 butternut squash (around 2 cups worth)

1 onion

3 garlic cloves

Thumb size piece ginger

1 red chili

3 tbsp peanut butter

1 vegetable stock cube

1 cup water

1 tin coconut milk (400g)

3 tbsp tomato puree

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp paprika

1 tsp curry powder

1 tsp cumin

Salt and pepper

Juice 1/2 lime

1 tbsp maple syrup

1 tsp hot sauce (optional)

Handful of spinach

Instructions:

1. Preheat the oven to 200C or 190F.

2. Line a baking tray with parchment paper and add the chopped butternut squash and sweet potatoes with olive oil, salt, pepper and all of the spices (turmeric, cinnamon, paprika, curry powder and cumin). Roast in the oven for 30 - 40 minutes.

3. In the meantime, add some oil to a large pan or pot and add in the chopped onion, garlic, ginger and chili. Cook for 3 - 5 minutes before adding in the coconut milk, 1 cup water, peanut butter, vegetable stock cube, tomato puree, maple syrup and hot sauce. Cook for around 20 minutes, stirring occasionally.

4. Once the sweet potatoes and butternut squash are done roasting, add them to the pot and let it cook for 3 - 5 minutes, adding in the lime juice and handful of spinach right at the end. I like to mash some of the veggies with the back of a spoon or spatula so that it thickens the sauce. If you're finding there's not enough liquid, you can always add in a bit more water to get your desired consistency.

5. Serve with rice and garnish with coriander. Enjoy!