SATAY SWEET POTATO CURRY

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C fan.

Step 2

Place the sweet potato on a baking tray and mix with a sprinkling of salt, 2 tablespoons of the coconut oil, the chilli powder, cumin and curry powder.

Step 3

Roast for 20 minutes, until soft.

Step 4

Place a large, heavy-based saucepan over a medium heat and add the remaining tablespoon of coconut oil and a sprinkling of salt.

Step 5

Add the onion and garlic and cook for 5-10 minutes, until soft, before adding the coconut milk and coconut sugar.

Step 6

Bring to the boil, then simmer for about 10 minutes.

Step 7

Next, add the lime juice, peanut butter, chickpeas and tamari and simmer for another 5 minutes.

Step 8

Add the roasted sweet potatoes with about 100ml of boiling water (as the sauce will be quite thick at this point) and cook for 5 minutes more, stirring every couple of minutes.

Step 9

Finally, stir through the spinach and leave to wilt before serving.

Step 10

Serve in bowls, sprinkling the toasted peanuts and coriander over the top of each serving.