Peanut butter, tomato, chilli and sweet potato create a deliciously hearty blend with a nice bit of heat… yum!

Time: 60 minutes

Serves: 4

Ingredients

• 1 large onion, finely diced

• 4 cloves garlic, finely chopped

• 6 large tomatoes, roughly chopped or 1 tin chopped tomatoes

• 2 red or green chillies, finely sliced

• ½ – 1 tsp chilli powder (depending on how much heat you like)

• 2 tsp ground cumin (optional)

• 200g smooth peanut butter

• 3 tbsp tomato puree

• 800g sweet potato, butternut squash or pumpkin, peeled and cut into bite-sized chunks

• 800ml vegan stock

• Juice of half lemon

• Oil for frying

Optional: Decorate the curry with crushed peanuts and fresh chilli peppers (remove the seeds for less heat or fry first). Serve with rice and steamed or roast vegetables.

Method

1. Fry the onion and the fresh chilli until the onion is soft and golden.

2. Add the garlic and chilli powder and fry for a further 1-2 minutes.

3. Stir in the tomatoes, peanut butter, tomato puree and sweet potato before adding the stock.

4. Bring to the boil and then simmer for 35-45 minutes until reduced and thickened and the sweet potato is soft.

5. Add the lemon juice, stir through and adjust seasoning if necessary.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub