240ml(1 cup) coconut cream or coconut milk / soya cream
480ml(2 cup) hot vegetable stock (broth)
2tbspsmooth peanut butter
½tbspginger pasteor freshly grated ginger
1tspgarlic pasteor fresh minced garlic
1tsptomato paste
1tbspsoy sauce or Tamari
450g(1lb) sweet potatoes, cubed
400g(14oz) chickpeas, drained
10tenderstem broccoli spears(broccoli rabe / broccolini) or spinach
2tbspchopped roasted peanuts, to garnish
Chilli flakes, to garnish
Thai basil leaves, to garnish
Lime wedges, to serve
Instructions
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.
Video
Notes
This curry is also delicious made with potatoes or butternut squash instead of the sweet potatoes.
You might need to adjust the cooking time slightly. This curry is fairly mild. Add chillies or a little chilli powder if you like it a bit more spicy.
Cool completely and store in the fridge for up to three days or the freezer for up to three months.
If you wish to freeze this sweet potato curry you should opt soya cream as it is less likely to split.
Replace the ground spices with a few teaspoons of Thai Red Curry paste (check it is vegan).