Sweet Potato in Curry and Peanuts

 This potato wedges dish will go perfectly along with any kind of rice, wheat, or cooked chickpeas. It can also be served as a side dish, as it is dairy-free. The peanut butter is what gives the final kick!

Ingredients for sweet potato wedges: 

 

Red onion - 1 (chopped) 

 

Garlic - 4 cloves 

 

Chili - 1 (seeded and chopped) 

 

Ginger root - 1-inch piece (chopped) 

 

Ground cumin - 1 tsp. 

 

Coriander pdr - 1 tsp. 

 

Garam masala - 1 tsp. (alternative: curry powder) 

 

Turmeric - 1 tsp. 

 

Ground cinnamon - 1/2 tsp. 

 

Sweet potato - 2-3 medium (skin-on, cut into 1-inch pieces) 

 

Vegetable stock - 1/2 quart 

 

Peanut Butter - 1 tbsp. 

 

Baby spinach - a handful leaves 

 

Salt - as needed

Method of preparing the sweet potato wedges: 

 

Sauté the onion, garlic, chili and ginger with a little oil and salt, over medium-low flame, until tender. 

 

Add the cumin, coriander, Garam masala, turmeric and cinnamon and fry for another 2-3 minutes until fragrant. 

 

Add the sweet potatoes and cover 2/3 with vegetable stock. 

 

Cook over medium-low flame for 30-45 minutes, until the sauce thickens.Stir occasionally. 

 

Add the peanut butter and remove from heat. Add the spinach leaves and serve!

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