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1 tsp. coconut oil
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1 white onion, diced
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2 cloves garlic, minced
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4 tbsp. Thai red curry paste
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2 sweet potatoes, peeled and diced
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14oz. (400g) can chopped tomatoes
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1 cup (240ml) vegetable stock
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¼ cup (45g) smooth natural peanut butter
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½ cup (120ml) canned coconut milk, light
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juice of 1 lime
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3 cups (480g) cooked white rice
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handful coriander, chopped
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