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Sweet Potato and Peanut Butter Curry

Recipe originally appeared on Healthykelsi.co.nz


  • 1 tsp olive oil

  • 1 onion

  • 3 cloves garlic, finely chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 sweet potatoes, cut into cubes

  • 400g canned chickpeas

  • 400ml canned coconut milk

  • 1 tbsp soy sauce

  • 3 tbsp peanut butter

  • 1 tbsp lime juice

  • 1 cup spinach


  • Add your onion and garlic to a pan with a bit of olive oil and cook for a few minutes before adding the spices.

  • Next add your sweet potato and stir to coat in the spices.

  • Add the chickpeas, coconut milk, soy sauce, peanut butter and lime juice. Cover and leave to simmer for around half an hour until the sweet potato is soft. Add the spinach and stir through until wilted. Serve with brown rice and top with fresh coriander and chilli.

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