Sweet Potato Peanut Curry

Servings:
Categories: Main Dish, Thai, Vegan


Ingredients

• 2 large Sweet Potatoes
• 1 tbs canola oil
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 2 cans of fire roasted tomatoes
• 5 tsps curry powder
• 1/2 tsp salt
• 2 cups vegetable stock
• 1/2 cup smooth peanut butter
• Pepper, to taste


Directions

Scrub the potatoes well and prick with fork and microwave on high 7-10 mins until just cooked.

Set aside until cool, then peel and cut into bite size pieces.

Meanwhile heat the oil (remember water not oil) in a large saucepan over medium-high heat. Add the onion and saute until just starts to turn brown. Add the garlic and stir for 1 minute. Stir in the tomatoes, curry powder and salt and adjust heat to boil gently for about 10 mins.

Add 1/2 the sweet potatoes to the pan and stir. Place the rest of the potatoes with the broth and peanut butter in a blender and puree until smooth. Add the puree to the pot and stir well to combine. Season with pepper to taste and cook until hot. Ladle over rice and season individually as desired with Siracha hot sauce.