Peanut Curry with Natural Coconut Yog

Ingredients

1 tbsp coconut oil

½ large onion diced

2 large cloves of garlic minced

½ tbsp ginger finely grated

2 tbsp vegan Thai red curry paste

1 can of tomatoes

1 cup the Coconut Collaborative Natural Coconut Yoghurt

¼ cup peanut butter - crunchy is best

2 tbsp lime juice

500g sweet potato cut into 1-2cm cubes

1 cup chopped kale

½ cup fresh coriander

Extra chopped peanuts and fresh coriander for serving

Method

1. Melt coconut oil in a large frying pan or wok. Add in the onions and sauté over a medium heat until they are translucent
2. Add garlic, ginger and red curry paste and cook for 5 minus until fragrant.
3. Pour in tomatoes, water, coconut yoghurt, peanut butter, and lime juice. Stir until well combined, then bring up to a simmer.
4. Add in the sweet potato and keep at a gentle simmer for about 25 minutes until the sweet potato is tender. Stir every 5-10 minutes to make sure it doesn’t stick.
5. Once sweet potato is tender, add in the kale and coriander and cook for a further 5 minutes. Serve over a bed of rice and top with a generous handful of chopped peanuts and fresh coriander.