Ingredients
The following ingredients have 4 Servings
- 1 tbsp coconut oil (or vegetable oil)
- 1 large sweet onion (finely diced)
- ½ tbsp garam masala (or mild curry powder)
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp ground pepper
- 240 ml (1 cup) coconut cream ( or coconut milk / soya cream)
- 480 ml (2 cup) hot vegetable stock ( (broth))
- 2 tbsp smooth peanut butter
- ½ tbsp ginger paste (or freshly grated ginger)
- 1 tsp garlic paste (or fresh minced garlic)
- 1 tsp tomato paste
- 1 tbsp soy sauce (or Tamari)
- 450 g (1lb) sweet potatoes (, cubed)
- 400 g (14oz) chickpeas (, drained)
- 10 tenderstem broccoli spears ((broccoli rabe / broccolini) or spinach)
- 2 tbsp chopped roasted peanuts (, to garnish)
- Chilli flakes (, to garnish)
- Thai basil leaves (, to garnish)
- Lime wedges (, to serve)
Instruction
- Heat the coconut oil and sauté the chopped onions for about five minutes.
- Stir in the spices and seasoning and continue to cook for a couple of minutes.
- Add the coconut cream, peanut butter, ginger, garlic, tomato paste and soy sauce and stir well so that the peanut butter melts into the sauce.
- Bring to a simmer and add the sweet potatoes and chickpeas. Partially cover the pot and cook until the sweet potatoes are almost done, about 20 minutes.
- Add the broccoli spears or spinach leaves, cover and continue to cook for 5 minutes or until the vegetables are tender / have wilted.
- Check the seasoning and adjust if needed.
- Garnish with roasted peanuts, Thai basil and chilli flakes and serve over rice with lime wedges on the side.
