I thought I'd post this as it is delicious and deserves to be seen!! It's a recipe from my local Veggie cafe - Fortify Cafe - they can also be found on FaceBook. I halve the recipe and when I made it tonight I got 5 portions out of it!!
Sweet Potato & Peanut Curry (vegan, gluten free, contains nuts)
This curry is so popular in the café that we’ve had to make it a permanent fixture on the menu!
Ingredients
2 tablespoons of sunflower oil
1 onion, chopped small
2 cloves of garlic, crushed
1 fresh chilli or 2 teaspoons of ‘lazy’chilli from a jar
6 medium sweet potatoes, peeled and chopped into 2cm cubes
250g of mushrooms, halved
1 tablespoon of curry powder
1 tablespoon of ground coriander
300g of fresh spinach or about 8 pieces of defrosted frozen spinach
2 x 400g tins of chopped tomatoes
150g peanut butter
Method Fry the chopped onions, garlic & chilli in a large pan.
Stir in the spices, add the sweet potatoes and mushrooms and stir again.
Add a little water to prevent sticking and cook for 10 minutes at a time until the potatoes are just going soft (it will take about 20/30 minutes for the potatoes to cook but be careful not to overcook as sweet potatoes go mushy very quickly!) Add the tomatoes, peanut butter and spinach and stir well.
Serves about 6/8 people....enjoy!
32 High Street, Maidstone, Kent, ME14 1JF T: 01622 670533 E: fortifycafe@hotmail.com www.fortifycafe.co.uk
Sweet Potato & Peanut Curry (vegan, gluten free, contains nuts)
This curry is so popular in the café that we’ve had to make it a permanent fixture on the menu!
Ingredients
2 tablespoons of sunflower oil
1 onion, chopped small
2 cloves of garlic, crushed
1 fresh chilli or 2 teaspoons of ‘lazy’chilli from a jar
6 medium sweet potatoes, peeled and chopped into 2cm cubes
250g of mushrooms, halved
1 tablespoon of curry powder
1 tablespoon of ground coriander
300g of fresh spinach or about 8 pieces of defrosted frozen spinach
2 x 400g tins of chopped tomatoes
150g peanut butter
Method Fry the chopped onions, garlic & chilli in a large pan.
Stir in the spices, add the sweet potatoes and mushrooms and stir again.
Add a little water to prevent sticking and cook for 10 minutes at a time until the potatoes are just going soft (it will take about 20/30 minutes for the potatoes to cook but be careful not to overcook as sweet potatoes go mushy very quickly!) Add the tomatoes, peanut butter and spinach and stir well.
Serves about 6/8 people....enjoy!
32 High Street, Maidstone, Kent, ME14 1JF T: 01622 670533 E: fortifycafe@hotmail.com www.fortifycafe.co.uk
This sounds good, I may adapt and slow cook it for my 'curry night' on Friday! I'm out of peanut butter - do you reckon I could substitute Nutella? Only kidding!
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