Sweet potato peanut butter curry
Ingredients Serves 6
6 tbsp peanut butter 2 small sweet potatoes
2 small cauliflowers 2 cups (500ml) coconut milk
1 cup (250ml) fresh peas, cooked 1 cup (250ml) onions, chopped
6 cloves garlic 1½ cm piece fresh ginger
2 large green peppers
1 tbsp lime juice
2 tsp apple cider vinegar 1 tbsp Royco
2 tbsp cooking oil
1 tsp garam masala
2 handfuls dodo
2 large carrots
½ tsp curry powder 1 level tsp salt
Method
1. Peel and wash sweet potatoes and cut into 2cm cubes. Wash and finely chop green peppers. Wash cauliflower and cut into small florets. Finely grate garlic. Wash, peel and finely grate ginger. Wash the dodo thoroughly and chop finely. Dice the carrots into medium-size pieces. Mix the peanut butter with a little warm water to loosen it up a little and mix to a smooth paste, put aside.
2. Heat the oil in a large saucepan and fry the onions and garlic until soft and translucent. Add the ginger and continue frying for about 1 min. Add the garam masala, curry powder, apple cider vinegar and salt and stir briskly for about a min. Add the Royco mixed with a little water.
3. Add the green pepper, carrots, sweet potatoes, the peanut butter mixture, coconut milk and enough water to just cover the sweet potatoes mixture. Bring to the boil and then reduce the heat and simmer until sweet potatoes are almost done, stirring occasionally.
4. At this stage, add the dodo, cauliflower, cooked peas and lime juice. Continue simmering for about 5 minutes.
5. Taste for salt and add a little more if necessary. Add a little more water if the curry is too thick, but do not make it watery, it must be thick! Serve steaming hot with white rice and chapatti or matooke.
