Ingredients
- 2 Sweet Potato - medium, chopped
- 1 Onion - medium, chopped
- 2 cups Chinese Broccoli - chopped (or use Kale, Swiss Chard or Collard greens)
- 1 tbsp Ginger - finely grated
- 2 cloves Garlic - finely grated
- ¼ cup Peanut Butter (alternately grind some roasted peanuts to a paste)
- 2 tbsp Tomato paste
- 2 tsps Sriracha sauce (or adjust as per taste)
- 1 tsp Curry Powder (I used Madras Curry powder)
- 1 cup Coconut milk (optional)
- to taste Salt pepper and
Instructions
- Combine peanut butter and tomato paste in a bowl. Add 2-3 tbsp water to get a saucy consistency. Set aside.
- Heat 1tbsp oil in a pan, add ginger and garlic and cook until they are fragrant. Next add onions and cook until translucent, about 3-4 minutes.
- Next add sweet potato and coconut milk (or just use 1 cup of water or vegetable broth), bring to a boil and cover and simmer until sweet potato is just tender, about 8-10 minutes.
- Next add the chopped greens and cook until they are wilted, about 3-4 minutes.
- Add the peanut butter-tomato paste slurry, curry powder, sriracha sauce, salt and pepper. Add water if the curry looks too thick. Simmer for 5 minutes for all the flavors to mingle.
- Serve hot with brown rice, quinoa or a chunk of bread.
Notes
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