Sweet Potato & Peanut Curry (Vegan)

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) coconut milk
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon curry powder
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pot or skillet over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.
3. Stir in the curry powder and cook for an additional minute to toast the spices.
4. Add the diced sweet potatoes to the pot and stir to coat them with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Cover the pot and cook for about 15 minutes, or until the sweet potatoes are tender.
6. In a small bowl, whisk together the peanut butter and soy sauce until smooth.
7. Stir the peanut butter mixture into the pot, combining it with the sweet potatoes and coconut milk.
8. Continue cooking for 5 minutes, allowing the flavors to meld together. If the curry becomes too thick, you can add a splash of water to thin it out.
9. Season with salt and pepper to taste.
10. Serve the sweet potato and peanut curry over steamed rice or with your choice of bread.

Tips and Variations:

• Feel free to add extra vegetables to the curry, such as bell peppers, spinach, or peas, to increase the nutritional value and add more variety.
• If you prefer a spicier curry, you can add a pinch of chili flakes or a dash of hot sauce.
• Garnish the dish with chopped peanuts, cilantro, or a squeeze of lime juice for added freshness and flavor.
• To make it a complete meal, consider adding a protein source like tofu or chickpeas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.