Kale & Sweet Potato Vegan Curry

It’s better than take out 🙂

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

1tbsp coconut oil

2 sweet potatoes, peeled and cubed

1 medium brown onion, diced

3tbsp smooth peanut butter

2tbsp tomato puree

1tbsp ground cumin

1tbsp ground ginger

1tbsp lime juice

500ml boiling water

100g kale (stalks removed) or cavelo nero

Topping:

2tbsp coconut yoghurt

Handful of coriander, rough-chopped

chili flakes, sprinkle of

METHOD

Heat the sweet potato in the microwave on high for 8 minutes (make sure the potato’s on a suitable plate and covered with cling)

Heat the coconut oil in a large frying pan then add the onion and a pinch of salt and cook for 5 mins to soften. Stir in the purée, cumin and ginger and cook for a few more minutes. Add the sweet potato, the water and kale or cavelo nero and stir well. Mash half the potatoes using a masher to thicken the sauce. Simmer for 5 minutes or until the greens are wilted. Stir in the lime juice just before serving

Portion into serving bowls with a dollop of yoghurt and a sprinkling of coriander and chilli flakes.

Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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