Sweet Potato and Peanut Butter Curry

Ingredients

For the curry

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 1 thumb-sized piece of fresh root ginger, coarsely grated
• 3 garlic cloves, finely chopped
• 1 medium-hot red chilli, sliced, plus extra to serve
• 1 ½ teaspoons brown mustard seeds
• 2 sprigs of curry leaves
• 1 star anise
• 670 g sweet potatoes, peeled, sliced and cut into 2 cm/1 inch chunks
• 400 g can cherry tomatoes
• 300 ml just boiled water from the kettle
• 2 rounded tablespoons wholenut peanut butter (no added sugar)
• freshly squeezed juice of ½ lime
• 1 handful of roughly chopped coriander leaves
• 4 tablespoons roasted unsalted peanuts, roughly chopped
• sea salt and freshly ground black pepper

To serve

• warmed wholemeal chapattis
• lime wedges

Method

Heat the coconut oil in a frying pan over a medium heat. Add the onion and fry for 6 minutes, until starting to soften. Turn the heat down slightly, add the ginger, garlic, chilli and spices and cook for another minute, stirring.

Transfer the onion mix to the slow cooker pot with the sweet potatoes, canned tomatoes, and hot water, then stir until combined. Cover and cook for 3–3½ hours on low or 2½–3 hours on high, until the sweet potato is tender and starts to break down in places. Turn off the heat, stir in the peanut butter and lime juice, without breaking down the sweet potato too much, then season with salt and pepper to taste. Leave to sit for 5 minutes to heat through.

Serve topped with the coriander, peanuts and extra chilli, with the chapattis on the side for scooping up the sauce and lime wedges for squeezing.