Vegetable Peanut Curry

Vegetable Peanut Curry 

ingredients:

• 2 tbsp coconut oil-more if needed
• 2 large yellow onions, sliced
• 6 cloves garlic, minced 
• 1 large thumb of ginger root, peeled and sliced thin
• 1 large red bell pepper sliced
• 1 large sweet potato, peeled and cubed
• 4 small yellow potatoes, scrubbed and cubed
• 1 tbsp tomato paste
• 1 tbsp tamari
• 2 tsp ground cumin
• 1 tbsp curry powder
• 1 tbsp crushed red pepper flakes
• 1 tsp garlic powder
• 1 tsp ground turmeric
• 1 bag frozen green beans
• 1/2 cup organic unsweetened peanut butter(I used crunchy)
• 2 cans coconut milk
• 3 cups vegetable stock
• 1 large can diced tomatoes
• juice of two limes
• 1 lime, cut into wedges, for garnish
• crushed unsalted roasted peanuts, for garnish
• fresh cilantro, chopped, for garnish

steps:

1. over medium heat, add coconut oil to a large stockpot

2. add onions and saute until transparent

3. add garlic, ginger and red bell peppers

4. add sweet potatoes, yellow potatoes and stir to coat with lightly with oil

5. add all spices and cook until aromatic, stirring constantly

6. add tomato sauce and cook for about 30 seconds, stirring constantly

7. add tamari, vegetable stock, coconut milk, and diced tomatoes and bring to a boil

8. once potatoes are tender add peanut butter and stir through

9. add frozen green beans and lower heat to low

10. when beans are warmed through turn off heat and add fresh lime juice

 

tip: serve piping hot over rice and garnish with lime wedges, fresh cilantro and peanuts