▫️1 tbs coconut oil
▫️1 medium onion
▫️1 inch ginger
▫️2 cloves garlic
▫️3 cups veggie broth
▫️1 tsp curry powder
▫️½ tsp ground coriander powder
▫️½ tsp cumin powder
▫️½ tsp garam masala powder
▫️1/2 cup tomato sauce (passata)
▫️2 tbs soy sauce
▫️1 can coconut milk
▫️¼ cup 100% peanut butter
▫️2 small sweet potatoes
▫️1/2 cup Lentils
▫️2 cups kale Or spinach
▫️Heat the coconut oil in a large pot over medium-high heat.
▫️Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes.
▫️Add the curry paste and cook for about 2 minutes.
▫️Add the chopped sweet potato and lentils.
▫️Add the soy sauce, coconut milk, stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce.
▫️Reduce the heat and simmer for 10 minutes, or until the sweet potatoes and lenyils are almost soft.
▫️Add the spinach or kale to the pot and let them cook for about 3 minutes, until they begin to soften.
▫️Season to taste with salt, if needed.
▫️Serve with rice, chopped peanuts and some chillies over top.
RECIPE BY PLANTFUL_INA