sweet potato, green bean & peanut curry

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I love a veggie curry. I think it might be my favourite thing to eat. This is a new recipe and my current favourite. It’s tasty, wholesome and not too labour intensive to make. The peanut butter adds an extra bit of texture and depth. Hope you like it!


Serves 2

1 large sweet potato (peeled and cut into small cubes)

1 large shallot or small onion (finely chopped)

2 cloves of garlic (mined)

1 small thumb ginger (grated)

half a red chilli (deseeded)

stalks of one bunch of coriander (finely chopped)

1 tablespoon of spice mix (crushed in mortar and pestle or food processor:

1 tsp coriander seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds 

1/2 tsp cinnamon

half a tablespoon of turmeric

1 can coconut milk

1 tablespoon whole organic peanut butter

1 teaspoon miso

dash of fish sauce

1 lime

2 large handfuls of green beans (trimmed)

1 large handful frozen peas

coconut oil


Toss the sweet potato cubes in a little coconut oil, season and roast in the oven on a medium heat

Make the paste by adding the shallots, garlic, ginger, chillis, coriander stalks and spice mixture to a food processor and blitzing. Heat a teaspoon of coconut oil in a deep pan and cook paste until soft and golden adding a little water if it starts to stick

Add the coconut milk and the turmeric and simmer until it reduces down and thickens (this should take around 20 mins). Add the peanut butter, fish sauce and miso and stir through.

Add the green beans and cook for around 5 minutes - they should still have a slight crunch

Take the sweet potatoes out of the oven and add to the sauce along with the frozen peas and stir through

Serve with rice and sprinkle with coriander leaves and sliced red chilli

emily barker