Sweet Potato Peanut Curry

Oooh this is such a delightful meal in the colder weather - a big bowl of spicy, warming and nourishing yumminess. I love cooking up a big pot of this and giving it to loved ones - making food for others can be such a beautiful gift and I feel like this curry is the perfect example of that. Plus, the combination of sweet potato with peanut butter adds a delicious earthy and hearty element. Enjoy!

Serves 4

1 tablespoon extra virgin olive oil or coconut oil
2 tablespoons ginger root, finely grated
pinch of cayenne pepper
1 teaspoon cinnamon
2 teaspoons garam masala
3-4 medium sweet potatoes (about 800g-1kg), chopped into small chunks
2 cups vegetable stock
400g can of lentils, drained and rinsed
330ml coconut milk
2 tablespoons peanut butter
1/2 lemon, juiced
Baby spinach - to serve
Brown rice - to serve
Garam masala - to serve
Fresh coriander - to serve

1. In a large pot over medium heat, add the olive oil or coconut oil. Add the ginger and stir for a few seconds. Add the rest of the spices and continue to stir for about 30-60 seconds
2. Add the sweet potato and veggie stock. Pop the lid on and turn up the heat to high until it comes to a boil, then reduce the heat to a simmer. Let it simmer for about 20 minutes or until the sweet potato softens and you can poke a fork through it
3. Stir in the lentils, coconut milk and peanut butter. Pop the lid back on and let simmer for another 20 minutes or until the sweet potato is completely mushy and cooked through.
4. Take the curry off the heat. I like mine a bit mushy so I use a stab mixer to blend it a tiny bit – you could also use a potato masher instead of a stab mixer
5. Stir in the lemon juice
6. Serve into bowls. I love serving mine on a bed of baby spinach and with brown rice, then sprinkling over extra garam masala and fresh coriander. Enjoy!