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
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