Indonesian Peanut and Sweet Potato Kari

Ingredients

• 600 g sweet potatoes
• 80 g smooth peanut butter
• 400 ml coconut milk
• 2 tbsp red curry paste
• 2 fresh lime
• 2 tbsp soy sauce
• 4 spring onions
• 60 g roasted peanuts
• 2 tbsp coconut oil

Method

1. 1

   Peel and cut the sweet potatoes into 3 cm chunks. Toss in 1 tbsp coconut oil and roast at 200°C for 20 minutes until slightly caramelised.

2. 2

   Meanwhile, heat the remaining coconut oil in a saucepan and fry the red curry paste for 2 minutes.

3. 3

   Whisk the peanut butter into the coconut milk until smooth, then pour into the pan. Stir in the soy sauce and the juice of 1 lime.

4. 4

   Simmer the peanut sauce for 5 minutes until slightly thickened.

5. 5

   Add the roasted sweet potato to the sauce and cook for 3 minutes to meld the flavours.

6. 6

   Serve over rice topped with sliced spring onions, roasted peanuts, and a wedge of lime.